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Buddha Bowl with Quinoa, Tofu, and Tahini Dressing
Ingredients
  • subheading: For the Buddha Bowl and Quinoa:
  • ¾ cup  uncooked quinoa
  • ¾ pound cut broccoli florets
  • ¾ pound cut cauliflower florets about ½ medium-sized head, cut into slightly smaller pieces than the broccoli
  • 1 medium red onion cut into ½-inch rings, rings mostly separated but still left “chunky” (no need to split every layer)
  • 2  tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt plus additional for cooking the quinoa
  • ¼ teaspoon black pepper
  • 1 block extra firm tofu (12 to 14-ounces)  (do not use firm or silken), removed from packaged and pressed dry
  • 2 small ripe Hass avocados
  • Optional for serving: Sliced cucumbers and toasted almonds or pistachios, additional fresh mint and parsley
  • subheading: For the Tahini Dressing:
  • ½ cup tahini* well stirred
  • ¼ cup freshly squeezed lemon juice about 2 large lemons
  • 1 ½ cups lightly packed fresh mint leaves about 1 of the herb packs
  • ½ cup lightly packed fresh parsley leaves
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
Steps
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