Warm quinoa, roasted vegetables and thoroughly cooked sprouts with a lemon-tahini dressing.
## Ingredients - 3 cups cooked quinoa - 2 medium carrots, sliced - 1 medium courgette, sliced - 1 sweet pepper, sliced - 1 cup fresh sprouts, rinsed - 1 tbsp olive oil - 2 tbsp lemon juice - 2 tbsp tahini - 2 tbsp for dressing, plus 3 tbsp for reheating quinoa water - ¼ tsp salt ## Method 1. Heat the oven to 200°C. Toss the carrot, courgette and pepper with olive oil, spread on a tray and roast for 20–25 minutes until tender, turning halfway. 2. Whisk lemon juice, tahini, 2 tablespoons water and salt to make a pourable dressing. 3. Put the cooked quinoa and 3 tablespoons water in a saucepan. Cover and warm over medium heat, stirring occasionally, until steaming hot throughout. 4. Add the rinsed sprouts and cook thoroughly, stirring until they are steaming hot throughout. Raw or lightly cooked sprouts retain a food-safety risk; rinsing alone is insufficient. 5. Divide the hot quinoa and cooked sprouts between bowls. Add roasted vegetables and dressing, then serve immediately. [Open the recipe checklist](/recipes/warm-quinoa-bowl-with-fresh-sprouts).