The other day I impulse-purchased some beautiful heirloom carrots [insert joke here about the dietitian impulse-purchasing vegetables]. How do you say no to RED carrots? I’ve seen the usual shades of purple, yellow and white before- but red? I couldn’t pass those up!
These beautiful carrots were the inspiration for the name of this dish- the glow bowl! This tasty, nourishing bowl will have you glowing from the inside-out!
Also featured in this bowl are the warming spices of curry and turmeric- flavouring up the usual run-of-the-mill tahini sauce into something more exotic. If you’re not a fan of these spices, feel free to omit them- it’ll still taste delicious!
3/4 cup quinoa, dry
1 cup frozen shelled edamame, thawed
5 carrots, peeled into ribbons
1 medium beet, peeled and grated
1 avocado, sliced
1 tbsp. sesame seeds, for garnish
Curried tahini dressing:
1/4 cup tahini
2 tbsp. lemon juice
1 clove garlic, grated or minced
1/2 tsp curry powder
1/2 tsp turmeric
2-3 tbsp. water, to thin
Salt and pepper, to taste
1) Cook quinoa according to package directions. I’ve been altering my quinoa cooking method for a less mushy result: cook as you normally would, though leave pot uncovered. Once water has been absorbed, turn off the heat and put the lid on for ~5 minutes.
2) Prepare vegetables. Peel carrots into long ribbons using a vegetable peeler. Grate beet with a box grater.
3) Place frozen edamame into a sieve and run under warm water to thaw.
4) Prepare the tahini sauce. In a bowl, combine all sauce ingredients, except water. Mix well. Add water, one tablespoon at a time, until desired consistency is reached.
5) Serve! Divide all ingredients among four bowls. Top with avocado slices, a sprinkle of sesame seeds, and a drizzle of tahini sauce. Enjoy cold or gently warmed!