Low Sodium Turmeric Quinoa Bowl

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the quinoa

1 ½ cups quinoa, rinsed well
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3 cups water
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the vegetables

2 tbsp olive oil, divided
1 medium zucchini, diced into ½-inch pieces
1 medium red bell pepper, diced
2 cups broccoli florets, cut into small pieces
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp olive oil
2 tbsp water
1 clove garlic, finely grated
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the bowl

1 can (15 oz) chickpeas, drained and rinsed
2 cups baby spinach
¼ cup fresh parsley, roughly chopped
2 tbsp pumpkin seeds
¼ tsp red pepper flakes (optional)

Instructions

1
Combine the rinsed quinoa, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes, until bright green and beginning to char at the edges.

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