Greek Quinoa Bowl with Lemon-Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Lemon
• Tahini Dressing:
• 1/4 cup tahini
• Juice of 2 lemons
• 1 garlic clove, minced
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand for 5 minutes.
2. In a large bowl, mix together cherry tomatoes, cucumber, red onion, Kalamata olives, chickpeas, parsley, and dill. Add the cooked quinoa and gently toss to combine.
3. In a small bowl, whisk together tahini, lemon juice, garlic, olive oil, salt, and pepper until smooth and well combined. Drizzle over the quinoa mixture and toss to coat evenly.

Chef’s Insight

Use fresh herbs from your garden or local market for an extra burst of flavor and nutrients.

Notes

Adjust the seasonings to your preference.