Greek Salad Quinoa Bowl with Lemon-Tahini Dressing

Allergens

Gluten-free, Dairy (optional)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional) For the Lemon
• Tahini Dressing:
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste
• 3
• 4 tablespoons water

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, kalamata olives, parsley, and feta cheese (if using). Add the cooked quinoa and gently toss to combine.
3. For the Lemon Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, garlic, honey or maple syrup, salt, and pepper. Gradually add water, whisking constantly, until you reach your desired dressing consistency.
4. Pour the dressing over the quinoa salad and toss well to combine. Taste and adjust seasonings as needed. Serve immediately.

Chef’s Insight

This dish can be easily doubled or tripled for meal prep during the week.

Notes

This dish is perfect for a healthy lunch or dinner that will leave you feeling satisfied and energized.