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From the Jewish Food Hero Kitchen: Esther’s Vegan Grain Bowl

  • Author: Jewish Food Hero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 1 cup (90 g) quinoa (makes 3 cups cooked)
  • 2 cups (500 ml) water
  • 1 teaspoon turmeric
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼½ cup (25-50 g) chopped green onions
  • 3 cups (150 g) of julienne shredded carrots
  • 3 cups (360) of whole green beans
  • 4 tomatoes, chopped
  • 1 cup (100 g) of whole pistachios, shelled and roughly chopped

For the lentils:

  • 1 cup (200 g) lentils
  • 3 cups (750 ml) vegetable broth or water
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon salt

Tahini Dressing:

  • 1 tablespoon Tahini
  • ½ cup (125 ml) orange juice
  • 1 tablespoon rice milk
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • ¼ teaspoon salt
  • Pepper, optional



  1. Rinse quinoa and place in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to medium-low and simmer the quinoa for 12-14 minutes.

  2. Allow quinoa to cool for 5 minutes in the saucepan, then stir in the turmeric, lemon juice, and chopped green onion; fluff with a fork.

  3. While the quinoa is cooking, in a large pot, cook the lentils in the vegetable broth until the are tender, around 15-20 minutes. Season the lentils once they are done, as adding salt during cooking can make the lentils tough.

  4. While the quinoa and lentils are cooking, steam the green beans until they are slightly tender, yet remain bright green, around 2-3 minutes.

  5. Once all the components are ready, assemble the Queen Esther’s nourishing bowls by layering the quinoa and lentils on the bottom of each bowl and topping with the veggies, nuts, and a dollop of creamy tahini dressing. Enjoy!

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