Morning Sunrise Middle Eastern Bowl: A Rejuvenating Vegan Delight

Allergens

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Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 teaspoon salt
• 1/4 cup lemon
• tahini dressing (see recipe below)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and chopped
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• Lemon
• Tahini Dressing:
• 1/3 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa with water and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until all water is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.
2. Prepare lemon tahini dressing by whisking together tahini, lemon juice, water, garlic, salt, and pepper in a small bowl. Set aside.
3. Assemble the bowls by dividing quinoa among two serving bowls. Top each bowl with avocado, cherry tomatoes, cucumber, red onion, olives, parsley, and mint. Drizzle lemon tahini dressing over the top.

Chef’s Insight

• Experiment with different herbs and spices to create your own signature dressing.

Notes

• Adjust the spice levels to your preference by adding more or less garlic and lemon juice.