By Brenda Morales M.
Serves 4

Vegan Protein style recipe ready in approximately 35-40 minutes

Vegan Protein

  • 1 cup of quinoa
  • 2 cups of water
  • 20 asparagus
  • 2 large eggplants
  • 2 large zucchini
  • Two 425g cans of organic black beans
  • Handful of pumpkin seeds
  • Handful sliced almonds
  • 1 – 2 tablespoons olive oil
  • 2 tablespoons of low sodium organic Tamari (gluten-free soy sauce)
  • 2 tablespoons of tahini
  • Sea Salt to taste

Ingredients for dressing:

  • Juice of 1 lemon
  • ¼ cup tahini
  • ¼ cup warm water


Vegan Protein

  1. Combine 2 cups of water in a saucepan with 1 cup of quinoa. Add 2 tablespoons of tamari and bring to a boil. Reduce heat, cover, and allow to simmer for about 20 minutes until cooked. When it finishes cooking stir in two tablespoons of tahini.
  2. While quinoa is cooking, preheat oven to 400 degrees.
  3. Snap off about an inch of asparagus stalks, cut eggplants into thin slices and cut zucchini into approx. ½ inch thick slices.
  4. Grease the bottom of a baking sheet with 1 tablespoon olive oil and place the eggplant slices, zucchini, and asparagus on it. Drizzle a little more olive oil onto them. Place the tray in the oven and roast for 15-20 minutes, until tender.
  5. Cook beans until they come to a boil, use sea salt to taste.
  6. While the veggies are in the oven, whisk together the dressing. Combine the juice of one lemon, tahini, warm water and whisk until smooth. The dressing should be slightly runny.
  7. To assemble the bowls, place quinoa and beans on the bottom and the veggies on sides. Then top with pumpkin seeds and sliced almonds. Drizzle with dressing. Enjoy!