Spring Quinoa Bowl with Steamed Nettles, Snap Peas, & Lemon-Tahini Dressing

Ingredients:

For the Bowl:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 4 oz fresh nettles (handle with gloves; stems trimmed)

• 1 cup snap peas, trimmed

• ½ cup radishes, thinly sliced

• ¼ cup fresh parsley or cilantro, chopped

For the Meat:

• ½ pound ground lamb or beef

• 1 clove garlic, minced

• 1 teaspoon ground cumin

• ½ teaspoon dried mint (optional)

• Salt and pepper to taste

For the Lemon-Tahini Dressing:

• ¼ cup tahini

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 1 clove garlic, finely grated

• 1–2 tablespoons water (to thin)

• Pinch of salt

Instructions:

1. Cook the Quinoa:

   • In a saucepan, combine rinsed quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

2. Cook the Meat:

   • In a skillet over medium heat, brown the ground lamb or beef with garlic, cumin, dried mint (if using), salt, and pepper. Cook until fully done and slightly crisped. Set aside.

3. Steam the Nettles and Snap Peas:

   • Using gloves, rinse and trim nettles. Steam nettles and snap peas for 3–4 minutes until just tender but still bright green. Let cool slightly.

4. Make the Dressing:

   • In a small bowl, whisk together tahini, lemon juice, lemon zest, garlic, and salt. Add water slowly until you reach a creamy, pourable consistency.

5. Assemble the Bowl:

   • In each bowl, layer quinoa, steamed nettles, snap peas, and radishes. Top with seasoned ground meat and a drizzle of lemon-tahini dressing. Garnish with fresh herbs.

6. Serve:

   • Serve warm or at room temperature. Optional: finish with a sprinkle of toasted sesame seeds or a squeeze of extra lemon.