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Cook the quinoa: In a medium saucepan, combine the rinsed organic quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.

Prepare the dressing: While the quinoa cooks, whisk together all ingredients for the Lemon-Tahini Dressing in a small bowl until smooth and creamy. If the dressing is too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed.

Assemble the bowls: In a large bowl, combine the cooled quinoa, Jovial organic chickpeas, Erewhon organic Persian cucumber, organic heirloom tomatoes, organic red onion, Divina organic green pitted olives, fresh organic dill, and fresh organic parsley. Gently toss to combine.

Serve: Divide the Organic Girl organic baby spinach salad among 4 serving bowls. Top each with the quinoa mixture. Drizzle generously with the Lemon-Tahini Dressing and sprinkle with crumbled Mt Vikos organic feta cheese. Serve immediately and enjoy this nutrient-dense, superfood-packed meal!


Cook the quinoa: In a medium saucepan, combine the rinsed organic quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.

Prepare the dressing: While the quinoa cooks, whisk together all ingredients for the Lemon-Tahini Dressing in a small bowl until smooth and creamy. If the dressing is too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed.

Assemble the bowls: In a large bowl, combine the cooled quinoa, Jovial organic chickpeas, Erewhon organic Persian cucumber, organic heirloom tomatoes, organic red onion, Divina organic green pitted olives, fresh organic dill, and fresh organic parsley. Gently toss to combine.

Serve: Divide the Organic Girl organic baby spinach salad among 4 serving bowls. Top each with the quinoa mixture. Drizzle generously with the Lemon-Tahini Dressing and sprinkle with crumbled Mt Vikos organic feta cheese. Serve immediately and enjoy this nutrient-dense, superfood-packed meal!
