Mediterranean Quinoa Breakfast Bowl

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 3 tablespoons Olive Oil
• 1 pint Cherry Tomatoes
• 1 medium Cucumber
• 1/2 medium Red Onion
• 1 can Chickpeas
• 1/2 cup Kalamata Olives
• about 113 g Feta Cheese
• 2 tablespoons Lemon Juice
• 2 tablespoons Tahini
• 1 clove Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Rinse quinoa in a fine-mesh sieve. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
3. 3Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes, or until softened and slightly blistered.
4. 4While quinoa and tomatoes are cooking, dice cucumber and red onion. Drain and rinse chickpeas.
5. 5In a small bowl, whisk together lemon juice, tahini, minced garlic, remaining 2 tablespoons olive oil, salt, and pepper to make the dressing.
6. 6Assemble the bowls: Divide quinoa among four bowls. Top with roasted tomatoes, cucumber, red onion, chickpeas, Kalamata olives, and feta cheese.
7. 7Drizzle with lemon-tahini dressing and serve.

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