Vibrant Greek Salad and Quinoa Bowl with Lemon Tahini Dressing

Allergens

None (Vegan option omits feta cheese)

Ingredients

• 1. 1 cup cooked quinoa 2. 1 cup cherry tomatoes, halved 3. 1/2 cucumber, sliced 4. 1/2 red onion, thinly sliced 5. 1/2 cup kalamata olives, pitted 6. 1/2 cup fresh parsley, chopped 7. 1/2 cup feta cheese (optional for non
• vegan) 8. Salt and pepper to taste For Lemon Tahini Dressing: 9. 1/4 cup tahini 10. Juice of 1 lemon 11. 1/4 cup water 12. 1 garlic clove, minced 13. 1 teaspoon honey or maple syrup (optional) 14. Salt to taste

Instructions

1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, and parsley. Mix gently.
2. In a separate small bowl, whisk together tahini, lemon juice, water, minced garlic, honey or maple syrup (if using), and salt. Adjust consistency with more water if needed.
3. Pour dressing over the salad and quinoa mixture, and toss to coat evenly.
4. Top with crumbled feta cheese (optional). Season with salt and pepper to taste. Enjoy your energizing Greek dinner!

Chef’s Insight

This dish is not only delicious but also packed with protein and nutrients, providing a balanced and energizing meal.

Notes

Use organic ingredients whenever possible to maximize nutritional benefits.