Vibrant Mediterranean Quinoa Bowl with Lemon-Tahini Dressing

Allergens

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Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 small cucumber, diced 1 pint cherry tomatoes, halved 1 avocado, pitted and chopped 1/2 cup crumbled feta cheese 1/3 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped Salt and pepper, to taste Lemon
• Tahini Dressing: 1/4 cup tahini 2 tablespoons lemon juice 1 garlic clove, minced 1/4 teaspoon ground cumin 1/4 teaspoon salt 3
• 4 tablespoons water

Instructions

1. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed all of the liquid. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, avocado, feta cheese, almonds, and parsley. Season with salt and pepper to taste.
3. For the lemon tahini dressing, in a small bowl whisk together tahini, lemon juice, garlic, cumin, salt, and 3 tablespoons of water. If needed, add more water to reach your desired consistency.
4. Drizzle the lemon tahini dressing over the quinoa mixture and toss well to combine. Serve immediately, garnished with additional parsley or almonds if desired.

Chef’s Insight

To add even more vibrancy to your dish, consider using different colored quinoa like red or black varieties.

Notes

Make sure to rinse quinoa thoroughly before cooking to remove any bitter coating.