Fall Quinoa Bowls with Miso Tahini Dressing

As fall gradually arrives (for some of us faster than others) it’s time to retire those summer go-to salads and adopt something a little more hearty. This Fall Quinoa Bowl with Miso Tahini Dressing is incredibly simple and is full of fiber and protein to keep you satiated longer. I usually try to make a large batch of hummus & quinoa at the beginning of each week to make throwing together this recipe, and others like it, quick and hassle-free.

Spicy Fall Quinoa Bowls
serves 2

1 cup hummus
1 1/2 cups quinoa, cooked
1 cup romanesco, lightly steamed
6 spears of asparagus, lightly steamed
2 beets, roasted
2 cups swiss chard, blanched
2 tablespoons pumpkin seeds
2 tablespoons miso tahini dressing
Avocado to top, optional

When cooking the vegetables, it’s important to cook them for as short amount of time as possible. The longer they are on heat, the less nutrients they will provide.

To assemble the bowls:

1. Begin by spreading a thick layer of hummus along the bottom of the bowl
2. Top with cooked quinoa
3. Layer on vegetables
4. Top with Miso Tahini Dressing, avocado + salt & pepper