Description
A bright, breezy bowl perfect for warm days, filled with quinoa, crisp vegetables, creamy avocado, and tangy lemon-tahini dressing.
Ingredients
- 1 cup cooked quinoa (white, red, or tricolor)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup cucumber (chopped)
- 1/2 cup shredded carrots
- 1/2 avocado (sliced or cubed)
- 1/4 cup red cabbage (shredded)
- 1/4 cup cooked chickpeas or black beans
- 1/4 cup sweet corn (grilled or raw)
- 2 tablespoons sunflower seeds or pumpkin seeds
- 1/2 cup fresh basil leaves
- 1/4 cup parsley or cilantro
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon tahini or Greek yogurt
- Salt & pepper (to taste)
- 2–3 tablespoons water to thin (as needed)
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Instructions
- 1. Rinse 1 cup of dry quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, reduce to a simmer, cover, and cook until the water is absorbed (about 15 minutes). Let rest covered for 5–10 minutes, fluff with a fork.
- 2. Halve the cherry tomatoes, chop the cucumber, shred the carrots, slice or cube the avocado, and shred the red cabbage. Rinse and drain canned chickpeas.
- 3. In a small bowl, mash garlic and mix with olive oil, lemon juice, tahini or Greek yogurt. Whisk until smooth, adding water to reach a pourable consistency. Season with salt and pepper.
- 4. Place 1 cup cooked quinoa in a serving bowl. Arrange vegetables and chickpeas/black beans on top.
- 5. Scatter basil and parsley over the bowl, sprinkle with seeds, and drizzle with dressing before serving.