Easy vegan quinoa bake with tahini sauce
For some reason I really don't like cooking quinoa. Even though it's not really a hassle it kinda feels like it is and I never get the texture right. So I thought of a way to make it even easier for you and myself by making a one-pot quinoa dish that couldn't be simpler, yet super delicious. The quinoa bake itself is also very low in fat. The tahini sauce is very rich and compliments it well.
So if you are looking for a vegan recipe that can either feed a family, a recipe for when you have friends around or simply when you don't like cooking a lot and prefer to have a meal prep day with little effort then this dish is for you.
All you need to do is chop a few veggies, wash the quinoa, add seasoning and boiling hot water and then off it goes into the oven to bake/cook. I am basically using my oven instead of the hob. This way nothing boils over and after preparations (which took me 10 minutes) I popped the dish into the oven while I had some time to relax, perfect ;-)
I hope you like my quinoa bake recipe video.
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This quinoa bake is very healthy, high in protein and really easy to make. A great way to incorporate this healthy crop into your plant-based diet.
Simply add boiling hot water and then bake/cook in the preheated oven. This is the easiest way to cook quinoa.
When you take it out of the oven check that the quinoa has absorbed all the water and there isn't any left at the bottom of the dish. When it came out of the oven this quinoa bake was so fragrant. Quinoa can be boring, but if you prepare it right it can transform into an absolutely amazing dish!
The combination of the quinoa and tahini sauce was amazing! They were made for each other!
INGREDIENTS (5-6 portions):
Quinoa bake ingredients:
- 2 courgettes
- 1 leek
- 1-2 stalks of celery
- 200g washed quinoa
- 2 stock cubes
- 2 tbsp tomato paste
- 1/2 tbsp garlic paste
- 2 tbsp lemon juice
- A few twigs of rosemary
- Black pepper to taste
- 1l boiling water
Tahini sauce ingredients:
- 10-12 tbsp hot water
- 6 tbsp tahini sauce
- 2 tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1/2 tsp garlic paste
Preheat your oven to 200C (390F).
Cut off the ends of 2 courgettes (zucchinis) and quater, then chop into small pieces. Finely slice 1 leek and 1-2 stalks of celery. Add to a large heat-proof baking dish.
Then wash 200g of uncooked quinoa. Washing is important as it removes the bitterness from the quinoa.
Add the quinoa to the baking dish as well together with 2 veggie stock cubes, 2 tbsp tomato paste, 1/2 tbsp garlic paste, 2 tbsp lemon juice, a few twigs of rosemary and black pepper to taste.
Then pour boiling hot water over it. Make sure the water is really boiling, otherwise the cooking time in the oven will be longer.
Mix everything together.
Bake in the oven for 45-50 minutes (or until the quinoa has absorbed all water).
In the meantime prepare the tahini sauce. Tahini is bitter normally so you need to add lemon juice to neutralise the bitterness. To a bowl add 10-12 tbsp hot water and 6 tbsp tahini, 2 tbsp lemon juice, 1/2 tsp of salt (or to taste) and 1/2 tsp of garlic paste. Mix together well until you get a smooth sauce.
Take the quinoa bake out of the oven (check if all water has been absorbed by the quinoa) and serve with the tahini sauce drizzled on top. Enjoy!
And if you like tahini try my vegan spinach crepes with tahini dressing.