Quinoa Broccoli Bowl with Garlic Tahini Dressing

First, blend the dressing: Combine 1/3 cup tahini, 1/4 cup lemon juice, 3 tbsp dijon mustard, 1 garlic clove, 1/3 cup warm water, and sea salt in a blender. Blend until smooth, then set aside.

Next, prepare the bowl components: Toss broccoli florets in EVOO and sea salt, then roast them on a parchment paper-lined cookie sheet at 350°F (175°C) for about 20 minutes, or until softened and roasted. While the broccoli is roasting, prepare quinoa on the stovetop according to package directions.

Once both the broccoli and quinoa are done, combine them in a bowl. Pour half of the prepared dressing over the mixture (these amounts make 2 servings). Mix thoroughly until combined and well-coated. The bowl tastes great hot but is even better chilled from the fridge.