QUINOA BOWL WITH CRISPY BRUSSELS SPROUTS, EGGPLANT AND TAHINI

Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini image

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 15

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2 tablespoons fresh lemon juice, plus more as needed
1 garlic clove, finely grated or minced
1/4 teaspoon kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
3 tablespoons tahini
1 pound brussels sprouts, cleaned and trimmed (halved if they're larger than 1 inch)
1 1/2 pounds eggplant, cut into 1 1/2-inch pieces
Extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1 cup quinoa
2 tablespoons fresh lemon juice
1 tablespoon honey or agave syrup
Large pinch of red-pepper flakes, plus more for serving
1 cup cherry tomatoes, quartered
Fresh mint leaves, for serving

Steps:

Heat oven to 425 degrees.
Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.