Vibrant Indian Quinoa Bowl with Citrus Tahini Dressing

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 small cucumber, diced
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 1/4 cup raw almonds, chopped
• 1 avocado, diced
• Salt and pepper, to taste Citrus Tahini Dressing:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. In a small saucepan, bring water to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes or until the quinoa is cooked and has absorbed all of the water. Fluff with a fork and let it cool.
2. In a large bowl, combine cucumber, bell peppers, cherry tomatoes, cilantro, parsley, mint leaves, almonds, and avocado. Once the quinoa has cooled, add it to the bowl and mix gently.
3. To make the citrus tahini dressing, whisk together tahini, lemon juice, orange juice, honey or maple syrup, garlic, salt, and pepper in a small bowl until smooth. Taste and adjust seasonings as needed.
4. Pour the dressing over the quinoa mixture and toss gently to combine. Adjust salt and pepper if necessary.

Chef’s Insight

This dish can be easily customized with your favorite vegetables or proteins, such as grilled chicken, tofu, or tempeh.

Notes

Feel free to add your favorite protein or extra vegetables for a more filling meal.