Mediterranean Hawaiian Vegetarian Quinoa Bowl: A Taste of Paradise in Every Bite

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 avocado, sliced (for garnish)
• Salt and pepper to taste Lemon
• Tahini Dressing:
• 1/4 cup tahini
• 2 tbsp lemon juice, freshly squeezed
• 1 garlic clove, minced
• 2 tbsp water
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 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.
2. In a large bowl, combine cooked quinoa, black beans, bell pepper, cherry tomatoes, cucumber, Kalamata olives, parsley, and mint leaves. Toss gently to combine.
3. To make the lemon tahini dressing, whisk together tahini, lemon juice, garlic, water, salt, and pepper in a small bowl until smooth and creamy.
4. Pour the dressing over the quinoa mixture and toss well to coat. Adjust seasonings with salt and pepper as needed.
5. To serve, divide the salad among 4 bowls and garnish each with avocado slices.

Chef’s Insight

To enhance the flavors further, marinate the black beans in some of the lemon-tahini dressing before adding them to the salad.

Notes

For added texture, consider toasting the quinoa before cooking. - Feel free to swap out any vegetables according to your preference or what is in season.