Vegan Mediterranean Quinoa Bowl with Tahini Dressing

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 medium Cucumber
• 1 pint Cherry tomatoes
• 1 can Chickpeas
• 1/2 cup Kalamata olives
• 1/4 cup Red onion
• 1/4 cup Fresh parsley
• 1/4 cup Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 2-3 tablespoons Water
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Rinse the 1 cup of quinoa under cold water. Add the rinsed 1 cup of quinoa and the 2 cups of vegetable broth to a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is tender. Let it sit, covered, off the heat for 5 minutes.
2. 2While the quinoa cooks, prepare the vegetables. Cut the 1 medium cucumber into 1/2-inch pieces. Halve the 1 pint of cherry tomatoes. Drain and rinse the 1 can of chickpeas. Pit and halve the 1/2 cup of Kalamata olives. Finely chop the 1/4 cup of red onion.
3. 3In a small bowl, combine the 1/4 cup of tahini, 2 tablespoons of lemon juice, 1 minced clove of garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Gradually whisk in 2-3 tablespoons of water, one tablespoon at a time, until the dressing is smooth and creamy.
4. 4Fluff the cooked 1 cup of quinoa with a fork. Add the fluffed quinoa to a large bowl. Add the chopped 1 medium cucumber, halved 1 pint of cherry tomatoes, rinsed 1 can of chickpeas, halved 1/2 cup of Kalamata olives, and chopped 1/4 cup of red onion to the bowl with the quinoa.
5. 5Pour the prepared tahini dressing over the ingredients in the large bowl. Toss everything gently to combine, ensuring the dressing coats all the ingredients.
6. 6Chop the 1/4 cup of fresh parsley. Sprinkle the chopped 1/4 cup of fresh parsley over the quinoa bowl.
7. 7Serve the Vegan Mediterranean Quinoa Bowl immediately, or cover and chill in the refrigerator for later.

Related Guides