Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (475ml) vegetable broth
  • 1/2 tsp (3g) sea salt
  • 2 cups (300g) cucumber, diced
  • 1 cup (150g) red bell pepper, diced
  • 1 cup (150g) shredded carrots
  • 2 cups (60g) baby spinach
  • 1/2 cup (75g) red onion, finely minced
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (30g) toasted pumpkin seeds
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 3 tbsp (45ml) warm water

Instructions:

  1. Rinse quinoa under cold water until the water runs clear. Combine quinoa, vegetable broth, and sea salt in a medium saucepan.
  2. Bring the mixture to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook until the liquid is absorbed and grains are tender.
  3. Spread the cooked grains on a baking sheet to cool completely to prevent the vegetables from wilting.
  4. Dice cucumbers and red bell peppers into uniform 1/4-inch cubes and finely mince the red onion.
  5. Whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
  6. Assemble the bowls by layering in this order: pour dressing at the bottom, add chickpeas and cucumbers, scoop in cooled grains, add carrots, red onion, and feta, pack baby spinach on top, and garnish with pumpkin seeds.