Mediterranean Quinoa Nourish Bowl
ErewhonMediterranean Quinoa Nourish Bowl
Ingredients
For the Quinoa Bowl
- 1 cup organic quinoa, rinsed
- 2 cups water
- 1 can Jovial organic chickpeas, drained and rinsed
- 1 Erewhon organic Persian cucumber, diced
- 1 1/2 cups organic heirloom tomatoes, halved or quartered
- 1/4 cup organic red onion, thinly sliced
- 1/2 cup Divina organic green pitted olives, halved
- 1/2 cup Mt Vikos organic feta cheese, crumbled
- 1/4 cup fresh organic dill, chopped
- 1/4 cup fresh organic parsley, chopped
- 4 cups Organic Girl organic baby spinach salad
For the Lemon-Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons organic lemon juice, freshly squeezed
- 2 tablespoons organic extra virgin olive oil
- 1 clove organic garlic, minced
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon organic maple syrup
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
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.
⏱️ 20 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 10 min
- 4
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!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonMediterranean Quinoa Nourish Bowl
For the Quinoa Bowl
- 1 cup organic quinoa, rinsed
- 2 cups water
- 1 can Jovial organic chickpeas, drained and rinsed
- 1 Erewhon organic Persian cucumber, diced
- 1 1/2 cups organic heirloom tomatoes, halved or quartered
- 1/4 cup organic red onion, thinly sliced
- 1/2 cup Divina organic green pitted olives, halved
- 1/2 cup Mt Vikos organic feta cheese, crumbled
- 1/4 cup fresh organic dill, chopped
- 1/4 cup fresh organic parsley, chopped
- 4 cups Organic Girl organic baby spinach salad
For the Lemon-Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons organic lemon juice, freshly squeezed
- 2 tablespoons organic extra virgin olive oil
- 1 clove organic garlic, minced
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon organic maple syrup
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
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.
⏱️ 20 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 10 min - 4
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!
⏱️ 5 min