Energizing Middle Eastern Paleo Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed
• 1 1/2 cups water
• 1/4 teaspoon sea salt
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup Kalamata olives, pitted
• 1/2 cup parsley, chopped
• 1/2 cup mint leaves, chopped
• 1/4 cup lemon juice, freshly squeezed
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper, freshly ground
• 1 avocado, sliced
• 2 cups mixed greens, washed and dried

Instructions

1. Cook quinoa in water with a pinch of salt until tender and fluffy set aside to cool. In a large bowl, combine cherry tomatoes, cucumber, chickpeas, olives, parsley, and mint. Toss gently to mix. In a small bowl, whisk together lemon juice, olive oil, cumin, and black pepper set aside. Assemble the bowls by dividing quinoa among four dishes. Top each with equal parts of the tomato cucumber mixture, mixed greens, and avocado slices. Drizzle dressing over the top.

Chef’s Insight

This dish is perfect for a quick, healthy meal or a refreshing lunch.

Notes

This recipe is high in fiber, low in saturated fat, and packed with vitamins and minerals for optimal health.