Revitalizing Mediterranean Snack Bowl with Citrus Quinoa & Mixed Greens

Allergens

Gluten (only if using gluten-free quinoa) - Nuts (tahini is made from sesame seeds, so this recipe may not be suitable for nut allergies) - Soy (if using store-bought tahini, some brands contain soy ingredients; check labels)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• Zest and juice of 1 lemon (reserve some zest for garnish)
• 3 tbsp tahini
• 4 cups mixed greens (spinach, arugula, kale, etc.)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese (optional, for non
• vegan)
• Fresh basil leaves
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the rinsing water runs clear. This removes any bitterness.
2. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until all liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.
3. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Let it cool slightly.
4. Add lemon zest, lemon juice, tahini, salt, and pepper to the cooled quinoa. Stir until well combined.
5. In four serving bowls, divide mixed greens, cherry tomatoes, cucumber slices, olives, and crumbled feta (if using).
6. Top each bowl with a generous portion of the lemon tahini quinoa mixture.
7. Garnish with fresh basil leaves and additional lemon zest.
8. Serve immediately and enjoy!

Chef’s Insight

Feel free to experiment with different types of greens, olives, and cheeses to personalize this dish according to your preferences.

Notes

This recipe emphasizes the use of fresh, seasonal ingredients for optimal flavor and nutrition.