We’re living vicariously through Andrea Bemis each month as she sends over these glimpses of life on an Oregonian farm. Andrea and her husband run Tumbleweed Farm, a farmer’s market and restaurant-serving farm that has a CSA too. This drool-worthy veggie and quinoa bowl is the perfect way to say goodbye to our favorite winter veggies – and this tahini sauce is everything. Gather up the best you can find at your own local farmer’s market and wrap up winter right! Andrea’s almond “parmesan” might just have you wishing this chilly season would last! 

I know a lot of us are totally over winter, but winter is definitely not over yet. A quick stroll through your local winter farmers market or co-op is a good indicator that there are still potatoes, squash and root vegetables in abundance. Farm-to-table cuisine seems so idyllic until the reality sets in that eating seasonally can be challenging – especially in the winter. One of the most important things for me (as a farmer) is to share plenty of farm-fresh recipes with our customers and CSA members in hopes that they’ll continue to be inspired by what’s available and find new and exciting ways to incorporate the same ingredients into multiple dishes. Eating seasonally and locally is a great way to stay healthy, support your community and hopefully have a little fun in the kitchen.

A great way to celebrate the tail end of the season is with this winter harvest quinoa bowl. It’s a nourishing salad of roasted veggies, all tossed in a creamy tahini dressing and sprinkled with almond “parmesan” cheese. It’s vegetarian comfort food at its best and will leave you feeling nourished, satisfied and ready to welcome spring with open arms. Cheers!

Late Winter Harvest Quinoa Bowl
(serves 4)


1 cup uncooked quinoa
1 medium sweet potato, scrubbed and cut into ¼-inch chunks
1 large or two small beets, scrubbed and cut into ¼-inch chunks
1 large fennel bulb, trimmed and cut into ¼-inch pieces
1 cup cooked chickpeas
2 Tbsp olive oil, divided
1 bunch of kale, tough stems removed and torn into bite sized pieces
salt and pepper to taste

For the sauce:
¼ cup tahini
¼ cup water, plus more to thin if necessary
1 clove of garlic, minced
1 Tbsp apple cider vinegar
2 tsp dijon-style mustard
2 tsp honey
¼ tsp cayenne pepper, plus more to taste
3 Tbsp nutritional yeast
¼ tsp fine sea salt

For the almond parmesan cheese:
1 cup raw almonds
¼ cup nutritional yeast
¼ tsp garlic powder
½ tsp fine sea salt


Preheat the oven to 425F.

Place the quinoa in a saucepan with two cups of water and bring to a boil. Reduce the heat to low, cover and simmer until the quinoa has absorbed all the water and can easily be fluffed with a fork. About 15-18 minutes.

Place the sweet potato, beets and fennel in a large bowl and drizzle with 1 tablespoon of olive oil. Place the vegetables on a large rimmed baking sheet, then add the chickpeas. Cook until the vegetables are tender and the chickpeas are lightly browned. About 18-20 minutes. Toss the veggies halfway through cooking.

Place the kale in a large bowl and toss with the remaining 1 tablespoon of olive oil. Add the kale to the same sheet as the roasted vegetables and sprinkle with a little salt and pepper to taste. Return all of the vegetables to the oven and cook for about 5-7 more minutes or until the kale is lightly browned and crisp.

While the veggies roast, make the dressing. Combine all the ingredients and whisk until smooth. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be.

To prepare the almond parmesan cheese, place all the ingredients into a small food processor or blender. Process until a fine meal is achieved.

Divide the quinoa between bowls and top with the roasted vegetables. Drizzle with the dressing and sprinkle with the almond parmesan cheese.

Notes: Extra dressing can be stored in an airtight container in the fridge for up to 7 days. The almond parmesan cheese can be stored in an airtight container in the fridge for up to 1 month.

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