Vibrant grain bowl with quinoa, fresh vegetables, chickpeas, and tahini dressing for a nourishing meal.
# Components:
→ Grains Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 1 cup cooked chickpeas, drained and rinsed
→ Fresh Vegetables
05 - 1 cup red cabbage, thinly sliced
06 - 1 cup carrots, julienned or shredded
07 - 1 cup cherry tomatoes, halved
08 - 1 cup yellow bell pepper, thinly sliced
09 - 1 cup cucumber, sliced into rounds
10 - 1 cup fresh baby spinach
→ Toppings & Garnishes
11 - 1 ripe avocado, sliced
12 - 2 tablespoons toasted pumpkin seeds
13 - 2 tablespoons sesame seeds
→ Tahini Dressing
14 - 3 tablespoons tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup or honey
17 - 2 tablespoons warm water, plus more as needed
18 - 1 clove garlic, minced
19 - Salt and freshly ground black pepper to taste
# Method:
01 - Bring 2 cups water to a boil in a medium saucepan over high heat. Add rinsed quinoa and 1/2 teaspoon salt. Reduce heat to low, cover tightly, and simmer for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff quinoa gently with a fork before serving.
02 - While quinoa cooks, slice red cabbage into thin strips. Julienne or shred carrots. Halve cherry tomatoes. Thinly slice yellow bell pepper and cucumber into rounds. Slice avocado just before assembling to prevent browning.
03 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and 2 tablespoons warm water in a small bowl until smooth and creamy. Season generously with salt and pepper. Add additional water 1 teaspoon at a time if dressing is too thick; it should have a pourable consistency.
04 - Divide cooked quinoa evenly among 4 bowls. Arrange chickpeas, red cabbage, carrots, cherry tomatoes, bell pepper, cucumber, spinach, and avocado in separate sections atop the quinoa, creating colorful wedges for visual appeal.
05 - Drizzle tahini dressing generously over each bowl. Sprinkle toasted pumpkin seeds and sesame seeds on top for crunch. Serve immediately while vegetables are crisp and quinoa is warm. Alternatively, serve at room temperature for a refreshing lunch option.
