Revitalizing Indian Quinoa Bowl with Lemon Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 cucumber, sliced
• 1/4 cup lemon tahini dressing (see recipe below)
• Salt and pepper, to taste Lemon Tahini Dressing:
• 1/3 cup tahini
• Juice of 1 large lemon
• 2 cloves garlic, minced
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water has been absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine cooked quinoa, chickpeas, spinach, and cucumber. Toss gently to combine.
3. Drizzle lemon tahini dressing over the quinoa mixture and season with salt and pepper to taste. Toss again until well coated.

Chef’s Insight

This dish is perfect for meal prep, as it can be stored in the refrigerator and enjoyed throughout the week.

Notes

You can add cherry tomatoes or avocado slices for extra color and flavor.