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In small bowl, whisk together tahini, water, 2 tablespoons lemon juice, 2 tablespoons olive oil, maple syrup, sesame oil, grated garlic, and sea salt until smooth.
If dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzle-able consistency.
Preheat oven to 400 degrees.
In medium saucepan, bring quinoa and 2 cups water to boil. Cover, reduce heat to low, and simmer 15 minutes, or until quinoa is tender. Remove from heat and let stand 5 minutes, covered. Remove lid and fluff with a fork.
In large bowl, combine broccoli florets and minced garlic. Drizzle with olive oil and 1 tablespoon lemon juice. Toss until florets are well coated.
Arrange broccoli florets in single layer on large baking sheet. Season with sea salt and black pepper, to taste. Roast 15-20 minutes, until cooked and slightly browned.
Transfer quinoa to large bowl. Add roasted broccoli and shallots or spring onion. Drizzle with olive oil and fresh lemon juice. Gently stir. Drizzle with creamy tahini dressing and serve.