Fluffy quinoa and broccoli with dark, roasted edges form the base; lemony tahini sauce, tangy red onion and toasted almonds add creaminess, freshness and crunch.
This bowl is all about contrast, without any of the components overpowering the others. Quinoa is mild and slightly nutty, broccoli develops a roasted flavor and firm bite when cooked, and tahini makes everything creamy and savory. Lemon and quick-pickled red onion cut through that creaminess. Almonds add a dry, crunchy counterpoint. Toss the components together just before eating, or keep them side by side in the bowl if you want the textures to stand out.
Rinse the quinoa in a fine-mesh sieve before cooking; this washes away any bitter-tasting compounds on the surface. After draining, leave the cooked grains covered in the pan for a few minutes, then fluff them with a fork. This gives you a lighter result than stirring firmly right away. White quinoa is the most neutral choice here, but red quinoa works too; it generally stays a little firmer. Follow the water-to-quinoa ratio on the package if it differs, since cooking times vary by type.
For the broccoli, a large, hot skillet matters more than a complicated marinade. Cut the florets into small, roughly equal pieces and cook them in batches if the pan would otherwise be too crowded. A crowded pan traps steam, so the broccoli is more likely to soften than brown. Let the florets sit undisturbed between turns so they can develop dark spots, but take them off the heat while the stems still have some bite. You can also use a grill pan, though this will give you more pronounced grill marks than the even browning of a regular pan.
Tahini can go from thick to almost liquid as soon as you stir in lemon juice and water. Add the water a little at a time, whisking continuously; this lets you thin the sauce enough to pour without making it watery. If your tahini is very thick or bitter, start with a little less lemon juice and taste before adding the rest. Vinegar, water and a pinch of sugar quickly turn the onion pleasantly tangy; slice it thinly so it has time to absorb the flavor during the short marinating time.
Serve the bowl as a main dish on its own, with extra lemon wedges at the table if you like. For more variety, replace some of the almonds with toasted hazelnuts, or swap the quinoa for bulgur if you want a coarser, wheat-like bite. Store leftover quinoa and broccoli covered in the refrigerator and keep the sauce and onion separate; reheat the grains and broccoli, then serve with the cold toppings. The almonds stay crunchiest if you add them at the very end.
Rinse the quinoa in a fine-mesh sieve under cold running water. Put it in a pan with 300 ml water and a quarter teaspoon of salt. Bring to a boil, turn the heat to low and cook covered for 12–15 minutes, until the water has been absorbed.
Remove the pan from the heat and leave the quinoa covered for 5 minutes. Fluff the grains with a fork.
Meanwhile, cut the red onion into thin half-rings. Mix in a small bowl with the red wine vinegar, 2 tablespoons water, the sugar and a pinch of salt. Set aside while you prepare the rest.
Toast the almonds in a dry skillet over medium heat for 2–3 minutes, until lightly golden. Transfer them to a plate.
Cut the broccoli into small florets and peel the thick stem; slice it thinly. Heat the olive oil in a large skillet over high heat. Cook the broccoli in one or two batches for 6–8 minutes. Turn it occasionally so the florets develop dark edges while the stem stays firm. Season with the remaining salt.
Whisk the tahini and lemon juice together in a small bowl. Add the cold water a little at a time, whisking continuously until you have a smooth, pourable sauce. Season with a pinch of salt.
Divide the quinoa and broccoli between two bowls. Drain the pickled onion and divide it between the bowls. Drizzle with the tahini sauce and finish with the toasted almonds.
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