Mediterranean Quinoa Protein Bowl with Lemon Tahini Dressing

Allergens

Wheat (quinoa) | Soy (optional - chickpeas)

Ingredients

• 1 cup uncooked quinoa, rinsed 2 cups water 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/2 cup Kalamata olives, pitted 1 avocado, sliced 4 oz. canned chickpeas, drained and rinsed 1/3 cup fresh parsley, chopped Lemon Tahini Dressing: 1/4 cup tahini 1/2 lemon, juiced 2 tablespoons olive oil 1 garlic clove, minced Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until cooked through. Fluff with a fork and set aside.
2. While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, pit and chop the olives, slice the avocado, and chop the parsley. Set aside.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, salt, and pepper to make the lemon tahini dressing. Adjust seasonings as needed.
4. To serve, divide the cooked quinoa among 4 bowls. Top each with an equal amount of cherry tomatoes, cucumber, olives, chickpeas, avocado, and parsley. Drizzle with the lemon tahini dressing and enjoy!

Chef’s Insight

This protein bowl is perfect for meal prep, providing balanced nutrition throughout the week

Notes

Feel free to adjust the lemon tahini dressing to your taste preference