A vibrant bowl of quinoa, vegetables, feta, and tangy lemon tahini dressing for a nourishing meal.
# Components:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Vegetables & Toppings
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1 bell pepper, diced
07 - 1/2 cup Kalamata olives, pitted and sliced
08 - 1/4 cup red onion, thinly sliced
09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup fresh parsley, chopped
→ Lemon Tahini Dressing
11 - 1/4 cup tahini
12 - 3 tablespoons fresh lemon juice
13 - 2 tablespoons extra virgin olive oil
14 - 1 tablespoon maple syrup or honey
15 - 1 garlic clove, minced
16 - 2 to 3 tablespoons water
17 - 1/4 teaspoon salt
18 - 1/8 teaspoon freshly ground black pepper
# Directions:
01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat. Reduce to low, cover, and simmer for 12 to 15 minutes until the water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork and let cool slightly.
02 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and black pepper. Gradually add water, one tablespoon at a time, until the dressing reaches a creamy, pourable consistency.
03 - Divide the cooked quinoa evenly among four serving bowls. Arrange cherry tomatoes, cucumber, bell pepper, Kalamata olives, red onion, and crumbled feta cheese on top of each portion.
04 - Drizzle the lemon tahini dressing over each bowl and sprinkle with chopped parsley.
05 - Serve immediately, or refrigerate bowls for up to 2 days for a chilled option.
