Vegan Egyptian Fusion Dinner: Creamy Koshari and Tahini-Lemon Quinoa Bowls

Allergens

Soy (from chickpeas) - Tree nuts (pine nuts)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1/4 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1 cup chopped red onion
• 1 cup shredded cabbage
• 1/2 cup raisins
• 1/4 cup toasted pine nuts
• Fresh parsley, for garnish

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa and cook according to package instructions. Set aside.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, cumin, coriander, paprika, salt, and pepper.
3. In a large mixing bowl, combine cooked quinoa, chickpeas, tomatoes, red onion, cabbage, raisins, and half of the tahini lemon dressing. Toss to combine.
4. Transfer the quinoa mixture to serving bowls and drizzle with remaining tahini lemon dressing. Top with toasted pine nuts and fresh parsley.

Chef’s Insight

Allow the quinoa to cool slightly before mixing with other ingredients to prevent overcooking

Notes

This recipe is suitable for vegans and can be easily adjusted for gluten-free diets