Energizing Middle Eastern Lunch Bowl with Spiced Quinoa and Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 1 clove garlic, minced
• 1 small cucumber, diced
• 1 medium tomato, diced
• 1/4 cup fresh parsley, chopped
• 1/2 avocado, sliced
• 1/4 cup pine nuts, toasted
• 1/2 cup cherry tomatoes, halved

Instructions

1. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked through and fluffy. Set aside.
2. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper to create the dressing. Adjust seasoning as needed.
3. To assemble the bowls, divide the spiced quinoa between two serving dishes. Top each with equal parts cucumber, tomato, parsley, avocado, pine nuts, and cherry tomatoes. Drizzle with tahini dressing to taste.

Chef’s Insight

This energizing lunch bowl is not only delicious but also aesthetically pleasing, making it a perfect choice for a midday meal that nourishes both body and soul.

Notes

For added convenience, pre-measure dry quinoa and toppings in individual containers for quick and easy assembly.