What's for lunch? (Quinoa Lunch Bowls with Broccoli, Brussels and Tahini Dressing)

I love a good cook once and eat 4 times recipe for lunch.  Most of the time, I have a southwest chopped salad in a bag with grilled chicken, but I like to change it up a bit here and there.  I love stinky veggies and don't like to stink up the break room, and I thought having them cold would solve the problem.  It did, except the fridge I share with my neighbor was a little stinky by the end of the week, hee hee!

The cold roasted veggies went so well with the goat cheese and dressing.  The almonds provide the perfect crunch, as do the radishes.  I pickled mine because I am an overachiever, but raw ones will work just as well!  This is the perfect filling and healthy lunch bowl that you will want to make again and again!  Full recipe to follow the montage.

So fit and filling!

Roasted veggies are the best!

And so are assembly lines!

Don't dress this until you are ready!

But you can mix the veggies, quinoa and cheese ahead of time and refrigerate.

Pin it and solve the constant question of "What's for lunch?"

Quinoa Lunch Bowls with Broccoli, Brussels and Tahini Dressing

Makes 4 bowls

Salt and pepper

2 tbsp. oil of your choice (I used avocado)
1 ½ cups quinoa, cooked according to package directions
1 large head broccoli, cut into florets

1/2 lb. Brussels sprouts, halved

one onion, sliced into half moons

1 cup chopped chicken (optional, or keep it vegetarian!)
Thinly sliced radishes, for serving (optional) 

1/2 cup crumbled goat cheese, divided

1 small avocado

1/4 cup slivered almonds

Dressing:
2 ½ tablespoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or minced
¼ teaspoon kosher salt, plus more as needed
⅓ cup extra-virgin olive oil, plus more as needed
3 tablespoons tahini

Preheat oven to 425.  Place broccoli, onions and Brussels sprouts on a sheet pan (I like to foil mine for easy clean up) and drizzle with oil and season with salt and pepper.  Toss to combine.  Roast for 20-25 minutes until everything starts to brown.  Place dressing ingredients in a mason jar or cruet and shake to combine.  Divide quinoa, roasted veggies, chicken, radishes, cheese, avocado and almonds evenly between 4 bowls.  Drizzle each with 1/4 of the dressing when ready to serve.  I ate mine for lunch over 4 days!

Happy Cooking!

Missy

P.S. Happy Birthday in heaven to my wonderful grandmother Kate.  She would have been 84 today, but she died 3 days after her 61st birthday.  She taught me to be a lady and make Stephen Gurley Gravy  She died way too soon of breast cancer.  Make sure you get those ta-tas checked ladies!  I have my appointment for a mammogram just after I turn 40 in June.