Fluffy quinoa, fresh veggies, hummus, and zesty lemon tahini combine for a satisfying Mediterranean bowl.
# Ingredients:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1 cup baby spinach or arugula
07 - 1/2 cup red onion, thinly sliced
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup roasted red peppers, sliced
→ Protein & Toppings
10 - 1 cup canned chickpeas, drained and rinsed
11 - 1/2 cup feta cheese, crumbled (optional)
12 - 1/2 cup hummus
→ Lemon Tahini Dressing
13 - 1/4 cup tahini
14 - 3 tablespoons fresh lemon juice
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon maple syrup or honey
17 - 1 small garlic clove, minced
18 - 2 to 3 tablespoons water, as needed
19 - 1/4 teaspoon salt
20 - 1/8 teaspoon ground black pepper
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 12 to 15 minutes until the liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
02 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and black pepper. Gradually add water and whisk until the dressing is creamy and pourable.
03 - While quinoa cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the Kalamata olives, slice roasted red peppers, and prepare spinach or arugula. Set all vegetables aside.
04 - Evenly divide cooked quinoa among four serving bowls. Arrange spinach or arugula, tomatoes, cucumber, red onion, olives, roasted red peppers, and chickpeas over the quinoa.
05 - Top each bowl with a generous spoonful of hummus and sprinkle with crumbled feta cheese if desired.
06 - Drizzle lemon tahini dressing over the bowls just before serving.
