Fresh Middle Eastern Quinoa Bowl

Take this nutritious quinoa bowl to go for lunch and you can power through any afternoon.

Tips:

  • Use roasted, canned or pickled beets.
  • Substitute feta with goat cheese or Greek yogurt.
Serves: 4
Prep Time: 15 Minutes
Cook Time: 20

Ingredients

  • 1 pkg (7 oz) Casbah® Organic Quinoa
  • 2 tbsp tahini paste
  • 3 tbsp olive oil, divided
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp za’tar seasoning
  • 1 cup canned chickpeas, drained and rinsed
  • 1 avocado, halved, pitted, peeled and chopped
  • 1 cup chopped cooked beets
  • 1 tomato, chopped
  • 1/2 cup pitted black olives
  • 1/2 cup crumbled feta
  • 4 tsp toasted sesame seeds
  • Lemon wedges, for serving

Directions

  1. Prepare quinoa according to package directions. Gradually whisk 2 tbsp water with tahini until smooth. Stir in 2 tbsp olive oil, garlic and salt.
  2. Stir cilantro, za’tar and remaining olive oil with quinoa. Divide among 4 bowls. Arrange chickpeas, avocado, beets, tomato, black olives and feta evenly overtop.
  3. Sprinkle with sesame seeds. Serve with lemon wedges.

Fresh Middle Eastern Quinoa Bowl