Spring Grain Bowl

Spring Vegetable Grain Bowl 

Yield: 4 servings 

Ingredients:
1 cup quinoa
3 tablespoons tahini, well stirred
3 tablespoons water 
2 tablespoons fresh lemon juice
1 small clove garlic, minced
1/4 teaspoon kosher salt
12 asparagus spears
3 carrots
6 radishes
1 jalapeño, seeds removed if desired
1/2 cup fresh parsley leaves 

Directions:
In a medium saucepan, combine the quinoa with 2 cups of water over medium-high heat and let come to a boil. Stir once, cover with a tight-fitting lid, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more. 

In a small bowl, whisk together the tahini, water, lemon juice, garlic, and salt. 

Using a vegetable peeler, peel the asparagus and carrots into long ribbons. Thinly slice the radishes and jalapeño. 

Divide the quinoa among bowls and add the vegetables. Drizzle on the dressing and scatter the parsley leaves over the top.