VEGETABLES

the sweet potatoes have a head start, everything should finish cooking at roughly the same time.) 3 While the vegetables are roasting, add the quinoa and 1 cup of the water to the Instant Pot and give it a stir. Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook and cook on high pressure for 1 minute. When the cooking cycle is complete, let the pressure naturally release for 15 minutes. 4 While the quinoa is cooking, in a small bowl, combine the tahini, lemon juice, garlic, cumin, remaining ¼ cup water, ¼ teaspoon salt, and several grinds of pepper. Whisk well (adding more water, 1 tablespoon at a time, as needed to thin). 5 When the screen reads L0:15, move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and use a fork to fluff the quinoa. 6 To serve, fill each bowl with some chopped kale, cooked quinoa, roasted vegetables, cherry tomatoes, and cucumber. Drizzle the creamy tahini dressing over the top. Store leftovers in four separate airtight containers—for the quinoa, the roasted vegetables, the raw vegetables, and the dressing—in the fridge for 5 days.

If you love the flavor of eggrolls but don’t want to indulge in the deep-fried wrapper too often,

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