Mediterranean Quinoa Bowl with Lemon-Herb Tahini Dressing

Allergens

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Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, thinly sliced 1 can (15 oz) chickpeas, drained and rinsed 1/4 cup Kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped Lemon
• Herb Tahini Dressing: 1/3 cup tahini 2 tbsp lemon juice 1 garlic clove, minced 1/4 cup water Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, chickpeas, olives, parsley, and mint. Add cooked quinoa and toss to mix well.
3. To prepare the lemon herb tahini dressing, whisk together tahini, lemon juice, garlic, water, salt, and pepper in a small bowl until smooth. Adjust seasoning as needed.
4. Drizzle the dressing over the quinoa bowl and serve immediately.

Chef’s Insight

This recipe showcases the best of Mediterranean flavors - vibrant and fresh, perfect for a light dinner or lunch.

Notes

This recipe is easily customizable with different vegetables and herbs according to seasonal availability.