Tahini-soy glazed veggies with quinoa
Kale, Brussels sprouts and onion coated in a sweet and spicy tahini glaze, served with crisp-tender peas and fluffy quinoa—aromatic and satisfying, with Kikkoman Less Salt Soy Sauce adding a savoury twist.
Preparation
Step 1
90 g kale – 300 g Brussels sprouts, blanched – 50 g red onion – 3 tbsp olive oil – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp tahini – 3 tbsp water – 2 tsp honey – ½ tsp chilli flakes – ½ tbsp white sesame seeds
Remove the tough stems from the kale, cut the Brussels sprouts in half, and slice the onion into thick feathers. Sauté the vegetables in a pan with heated olive oil for 3 minutes. In a bowl, mix the Kikkoman Less Salt Soy Sauce, tahini, water, honey and chilli. Pour the sauce into the pan and cook everything for 8 minutes until the sauce reduces and the vegetables soften. Sprinkle with the sesame seeds.
Step 2
140 g frozen peas – 150 g cooked quinoa – ½ tbsp chopped parsley
Cook the peas for 4 minutes, then drain and rinse under cold water to cool. Place the quinoa in a lunchbox, add the vegetables from step 1 and the cooked peas. Sprinkle everything with the chopped parsley.
Recipe-ID: 1551
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90 g kale – 300 g Brussels sprouts, blanched – 50 g red onion – 3 tbsp olive oil – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp tahini – 3 tbsp water – 2 tsp honey – ½ tsp chilli flakes – ½ tbsp white sesame seeds
Remove the tough stems from the kale, cut the Brussels sprouts in half, and slice the onion into thick feathers. Sauté the vegetables in a pan with heated olive oil for 3 minutes. In a bowl, mix the Kikkoman Less Salt Soy Sauce, tahini, water, honey and chilli. Pour the sauce into the pan and cook everything for 8 minutes until the sauce reduces and the vegetables soften. Sprinkle with the sesame seeds.
140 g frozen peas – 150 g cooked quinoa – ½ tbsp chopped parsley
Cook the peas for 4 minutes, then drain and rinse under cold water to cool. Place the quinoa in a lunchbox, add the vegetables from step 1 and the cooked peas. Sprinkle everything with the chopped parsley.
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