with currant Walnut Relish & Dill Tahini

Servings: 2

Cook Time: 30 minutes

Tools:

• Small saucepan with lid

• Baking sheet

• Small skillet

Ingredients:

• 3/4 cup black quinoa

• 1 sweet potato

• 6 oz Brussels sprout

• 1 lemon

• 0.5 oz fresh dill

• 3 tbsp tahini

• 2 tsp agave

• 3 tbsp walnuts

• 1 celery stalk

• 2 tbsp dried currants

** Add extra veggies for increased flavor - I topped with cooked chickpeas & avocado slices. :)

Instructions:

1. Cook the quinoa

Preheat the oven to 425°F. Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 18 to 20 minutes.

2. Roast the vegetables

Chop the sweet potato into 1 inch pieces. Trim and halve the Brussels sprouts. Transfer both to a baking sheet, toss with 2 tbsp olive oil and season with salt and pepper. Roast until vegetables are crispy in places, 18 to 22 minutes.

3. prepare the dill

Halve the lemon. Pick the dill fronds from the stem and finely chop. Combine just the juice from the lemon, chopped dill, tahini, agave, and 3 tbsp warm water in a medium bowl. Whisk the dill tahini until smooth and season with salt.

4. mix the relish

Place the walnuts in a small skillet over medium heat. Cook until fragrant and toasted, about 3 to 4 minutes. Pick any leaves off of the celery and add the leaves to a new medium bowl. Finely chop ¼ cup of the celery stalk and add to the bowl along with the toasted walnuts, currants, 1 tsp olive oil, and a pinch of salt. Stir currant walnut relish.

5. Serve

Divide the black quinoa between large, shallow bowls. Top with roasted vegetables and currant walnut relish. Drizzle with dill tahini. Enjoy!