“Energizing Middle Eastern Vegetarian Feast”

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup parsley, chopped
• 2 cups cooked chickpeas
• 1/2 cup pomegranate seeds
• 2 tablespoons lemon juice
• Salt and pepper to taste
• For the Tahini Dressing:
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 garlic clove, minced
• Salt to taste

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked. Fluff with a fork and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced red onion and cook until softened, about 3 4 minutes.
3. Add cherry tomatoes and cucumber to the skillet, cooking for another 5 minutes.
4. Stir in chickpeas, cooked quinoa, mint leaves, parsley, lemon juice, salt, and pepper. Cook for an additional 2 minutes.
5. In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt to make the dressing. Set aside.
6. To serve, divide the vegetable and quinoa mixture among four plates, drizzle with tahini dressing, and top with pomegranate seeds.

Chef’s Insight

The combination of quinoa and chickpeas provides a complete source of plant-based protein, making this dish both satisfying and nutritious.

Notes

Feel free to swap out any of the vegetables with your favorite seasonal ingredients.