Roasted Vegetables with Quinoa and Tahini

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a bowl, toss the vegetables, zucchini, carrot, tomatoes and Brussels sprouts with the olive oil, salt and black pepper.

   Bowl
3. 3
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 4
   Roast the vegetables, zucchini, carrot, tomatoes and Brussels sprouts in a hot oven (200°C / 390°F) 30–35 minutes, until the vegetables are golden.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

For the Tahini sauce

1. 5
   Mix the tahini, lemon juice and garlic and season with salt.
2. 6
   Gradually add cold water while stirring, until the sauce is smooth.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.

To assemble

1. 7
   Rinse the quinoa well in a fine sieve.

   Colander
2. 8
   Put the quinoa and the water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.

   ⚙ SimmeringStovePotLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 9
   Remove from the heat and leave the pot covered 10 minutes.
4. 10
   Fluff the grains with a fork and let cool slightly.
5. 11
   Divide the quinoa among bowls and top with the roasted vegetables.
6. 12
   Pour the tahini sauce over the top, sprinkle with the cilantro and serve.