Mediterranean Quinoa Protein Bowl with Lemon-Tahini Dressing

Allergens

None, if using feta cheese (dairy)

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 large cucumber, diced 1 small red bell pepper, diced 1 small yellow bell pepper, diced 1/2 cup cherry tomatoes, halved 1/4 cup Kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 1/4 cup feta cheese, crumbled (optional) Salt and pepper, to taste Lemon
• Tahini Dressing:
• 3 tablespoons tahini paste
• 2 tablespoons lemon juice
• 1 small garlic clove, minced
• 1/4 cup water
• Salt and pepper, to taste

Instructions

1. a. Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until quinoa is cooked and tender. Remove from heat and let stand for 5 minutes, then fluff with a fork. b. In a large bowl, combine the cooked quinoa, cucumber, red bell pepper, yellow bell pepper, cherry tomatoes, Kalamata olives, parsley, and mint. Gently toss to mix well. c. Prepare the lemon tahini dressing by whisking together tahini, lemon juice, garlic, water, salt, and pepper in a small bowl until smooth and creamy. d. Drizzle the dressing over the quinoa mixture and gently toss to combine. Taste and adjust seasoning as needed. If using feta cheese, sprinkle it over the top.

Chef’s Insight

"This Mediterranean Quinoa Protein Bowl is not only delicious but also nutritious, making it perfect for fueling your body and mind."

Notes

Feel free to adjust the vegetables and herbs according to your preferences or what's in season.