Middle Eastern Protein Bowl with Quinoa, Roasted Vegetables, and Lemon Tahini Dressing

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes
• 1 cup cauliflower florets
• 1 cup chopped kale
• 1/2 cup canned chickpeas, drained and rinsed
• 1/4 cup sliced almonds
• 1/4 cup lemon tahini dressing (see recipe below)
• Salt and pepper to taste Lemon Tahini Dressing:
• 1/3 cup tahini
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons warm water
• 1 garlic clove, minced
• Salt to taste

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water. In a small saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and fluffy. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork and set aside.
2. Preheat oven to 400°F (200°C). Toss cherry tomatoes and cauliflower in olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 25 30 minutes until tender and slightly browned.
3. To assemble the bowls, divide quinoa among two bowls. Top with roasted vegetables, chopped kale, chickpeas, and sliced almonds. Drizzle with lemon tahini dressing and season with salt and pepper to taste.

Chef’s Insight

This dish is not only delicious but also packed with nutrients that will keep you feeling energized throughout the day.

Notes

Feel free to adjust the seasonings and ingredients to your taste preference.