Farmer's Market Bowls

Preheat oven to 425°F. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2½ cups water)

Combine bok choy, onion, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until bok choy is crispy and onion is tender, 14 to 18 minutes. (4-serving meal: use 4 tsp olive oil)

Whisk together tahini, maple syrup, turmeric, nutritional yeast, lemon juice, 1 tbsp olive oil, 1 tbsp warm water, and ¼ tsp salt in small bowl. (4-serving meal: use 2 tbsp olive oil, 2 tbsp warm water, and ½ tsp salt)

Divide quinoa, roasted bok choy, onion, and arugula between bowls. Drizzle with turmeric tahini dressing and sprinkle with Aleppo pepper. Dig in!