Mediterranean Sardine & Broccoli Rabe Quinoa Power Bowl

Ingredients

• 0.5 cup Quinoa, dry
• 1 cup Water or low-sodium vegetable broth
• 1 bunch Broccoli Rabe
• 1 can Sardines, canned in olive oil
• 2 cups Baby Spinach or Kale
• 0.5 cup Cherry Tomatoes
• 0.25 cup Kalamata Olives
• 2 tbsp Fresh Parsley
• 1 tbsp Fresh Dill
• 1 whole Lemon
• 2 cloves Garlic
• 3 tbsp Olive Oil, extra virgin
• 2 tbsp Tahini
• 1 tsp Dijon Mustard
• 2-3 tbsp Water
• 1/8 tsp Sea Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Prepare quinoa: Rinse quinoa thoroughly. In a small saucepan, combine rinsed quinoa with 1 cup water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.
2. While quinoa cooks, prepare broccoli rabe: Toss chopped broccoli rabe with 1 tbsp olive oil, minced garlic, a squeeze of lemon juice (from half a lemon), a pinch of salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred, tossing halfway through.
3. Prepare the Lemon-Tahini Dressing: In a small bowl, whisk together tahini, remaining 2 tbsp olive oil, juice from the other half of the lemon, Dijon mustard, and 2-3 tbsp water. Whisk until smooth and creamy, adding more water if needed to reach desired consistency. Season with a small pinch of salt and pepper to taste.
4. Prepare sardines: Drain the canned sardines. Gently flake them into pieces. If you prefer to warm them, you can briefly add them to the roasted broccoli rabe for the last 2 minutes of cooking.
5. Assemble the power bowls: In two large serving bowls, divide the cooked quinoa. Top with roasted broccoli rabe, baby spinach/kale, cherry tomatoes, Kalamata olives, and flaked sardines. Garnish with fresh parsley and dill. Drizzle generously with the lemon-tahini dressing and serve immediately.

Nutrition (per serving)