Revitalizing Middle Eastern Vegan Brunch Bowl

Allergens

N/A (Note: Contains tree nuts if using pre-packaged tahini that contains an allergen warning.)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 cups chopped kale or Swiss chard
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped Lemon
• Tahini Dressing:
• 1/3 cup tahini paste
• 1/4 cup fresh lemon juice
• 2 tablespoons maple syrup
• 1 garlic clove, minced
• Salt and pepper, to taste
• 3 tablespoons water, as needed for desired consistency

Instructions

1. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer until the quinoa is cooked through and has absorbed all the liquid, about 15 minutes. Remove from heat, fluff with a fork, and let it cool.
2. In a large bowl, combine the chopped kale or Swiss chard, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint leaves.
3. To prepare the lemon tahini dressing, in a small bowl whisk together the tahini paste, lemon juice, maple syrup, garlic, salt, and pepper. Gradually add water to achieve your desired consistency.
4. Toss the quinoa with the salad ingredients until well combined. Drizzle the lemon tahini dressing over the top and toss again to coat everything evenly. Serve immediately or store in the refrigerator until ready to serve.

Chef’s Insight

This dish is not only delicious but also packs a powerful nutritional punch. Quinoa provides protein and fiber, while greens, cucumber, and tomatoes deliver vitamins and minerals to keep you energized all morning long.

Notes

Feel free to customize this dish with additional vegetables or protein sources to suit your dietary preferences.