Greek Quinoa Salad Bowl with Lemon-Tahini Dressing

Allergens

Quinoa, chickpeas

Ingredients

• 4.5 oz (125 g) uncooked quinoa 1 cup (240 ml) vegetable broth 1 can (15 oz or 425 g) chickpeas, drained and rinsed 1 large cucumber, diced 1 pint (200 g) cherry tomatoes, halved 1 small red onion, finely chopped 1/2 cup (30 g) fresh parsley, chopped 1/4 cup (60 ml) olive oil Zest and juice of 2 lemons 2 tablespoons tahini 1 garlic clove, minced Salt and pepper, to taste 4 cups mixed greens 4 Kalamata olives, pitted and halved 4 cherry tomatoes, for garnish 4 lemon wedges

Instructions

1. In a small saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and the liquid is absorbed. Set aside to cool. In a large bowl, combine cucumber, cherry tomatoes, red onion, parsley, and chickpeas. In a separate small bowl, whisk together olive oil, lemon zest and juice, tahini, minced garlic, salt, and pepper. Add cooked quinoa to the large bowl with vegetables and mix well. Pour the dressing over the salad and toss until everything is evenly coated. Divide mixed greens among 4 bowls, top each with the Greek quinoa salad, and garnish with Kalamata olives and cherry tomatoes. Serve with lemon wedges on the side.

Chef’s Insight

This dish is perfect for a refreshing lunch or light dinner during the summer months.

Notes

Use fresh lemon juice for the best flavor.