Energy Boosting Middle Eastern Brunch Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1/4 cup lemon tahini dressing (see recipe below)
• 1 large avocado, halved and pitted
• 1 small cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chickpeas, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup pomegranate seeds
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer until the quinoa is cooked and has absorbed all the liquid, about 15 minutes. Fluff with a fork and set aside.
2. Prepare lemon tahini dressing by whisking together tahini, lemon juice, garlic, water, salt, and pepper in a small bowl. Adjust consistency by adding more water if needed. Set aside.
3. To assemble the bowls, divide cooked quinoa among two serving bowls. Top with avocado, cucumber, cherry tomatoes, chickpeas, parsley, mint leaves, and pomegranate seeds. Drizzle each bowl with lemon tahini dressing and season with salt and pepper to taste.

Chef’s Insight

This meal is high in fiber, vitamins, and minerals, providing sustained energy throughout the morning.

Notes

Feel free to adjust the portion sizes depending on your dietary needs and preferences.