Greek Quinoa Bowl with Lemon Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1 avocado, sliced
• Fresh parsley and mint leaves, chopped
• Lemon tahini dressing (recipe below)

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer until the rinsing water runs clear. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer for 12 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and set aside.
2. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley. Add cooked quinoa and toss gently to combine.
3. Drizzle lemon tahini dressing over the salad and mix well. Top with avocado slices and fresh mint leaves. Lemon Tahini Dressing: 1/4 cup tahini 2 tablespoons freshly squeezed lemon juice 1 garlic clove, minced 1/2 teaspoon ground cumin Salt and pepper, to taste 3 4 tablespoons warm water Whisk all ingredients together until smooth, adding more water if needed for desired consistency.

Chef’s Insight

Use fresh herbs like basil or dill as an alternative to parsley and mint.

Notes

Use fresh, high-quality ingredients for the best flavor and nutrition.