High Protein Quinoa Power Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Gluten-Free, Vegan-friendly
Ingredients
Scale
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
- 2 cups cooked chickpeas or grilled chicken breast, diced
- 2 cups fresh baby spinach, chopped
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1/4 cup red onion, thinly sliced
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
- Place the rinsed quinoa and water (or broth) in a medium saucepan. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- If you are using chickpeas, drain and rinse them thoroughly. If you are using chicken, season it with salt and pepper and grill or sauté until fully cooked through. Slice the protein into bite-sized pieces for easy eating.
- While the quinoa cooks, wash and chop the spinach, cucumber, and cherry tomatoes. Thinly slice the red onion and pit the avocado. Keeping the vegetables uniform in size ensures you get a bit of everything in every forkful.
- In a small bowl, combine the tahini, lemon juice, minced garlic, and maple syrup. Whisk until smooth. If the dressing is too thick, add a teaspoon of warm water at a time until it reaches a pourable consistency. Season with salt and pepper.
- Divide the cooked quinoa between two large bowls. Arrange the protein, spinach, cucumber, cherry tomatoes, and avocado on top in sections. Drizzle the lemon tahini dressing generously over the top and garnish with the red onions.