Greek Quinoa Breakfast Bowl with Lemon-Garlic Tahini Dressing

Allergens

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Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt, divided
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted
• 1 avocado, sliced
• 1 cup baby spinach, roughly chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 lemon, juiced
• 2 tablespoons tahini
• 1 garlic clove, minced
• Black pepper, to taste

Instructions

1. Cook quinoa according to package instructions. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, avocado, baby spinach, parsley, and dill. In a separate small bowl, whisk together lemon juice, tahini, garlic, 1/4 teaspoon salt, and black pepper to taste. Drizzle the dressing over the quinoa mixture and toss gently to combine. Sprinkle remaining salt on top and enjoy!

Chef’s Insight

This dish is not only delicious but also packed with nutrients that will keep you full and energized throughout the morning.

Notes

Feel free to adjust the salt and pepper according to your taste preferences.