Ingredients
-
1 cup cooked quinoa
-
1 cup canned chickpeas, drained and rinsed
-
1/2 cup diced cucumber
-
1/2 cup diced tomato
-
1/4 cup diced red onion
-
2 tablespoons fresh parsley, chopped
-
2 tablespoons fresh mint, chopped
-
2 tablespoons tahini
-
2 tablespoons lemon juice
-
1 clove garlic, minced
-
1 teaspoon ground cumin
-
1/2 teaspoon ground coriander
-
1 Salt and black pepper, to taste
-
1 Red pepper flakes, for a touch of heat (optional)
-
1 Olives and lemon wedges, for garnish (optional)
Directions
Customize your Vegan Middle Eastern-Inspired Breakfast Bowl with additional toppings like roasted red peppers, toasted pine nuts, or a drizzle of extra tahini. Enjoy the vibrant flavors of the Middle East in your morning meal!
Steps
|
1
Done
|
In a large mixing bowl, combine the cooked quinoa, drained chickpeas, diced cucumber, diced tomato, diced red onion, chopped fresh parsley, and chopped fresh mint. |
|
2
Done
|
In a separate small bowl, prepare the Middle Eastern-inspired dressing by whisking together tahini, lemon juice, minced garlic, ground cumin, ground coriander, salt, and black pepper. |
|
3
Done
|
Drizzle the dressing over the quinoa and chickpea mixture, and toss everything together until well coated. |
|
4
Done
|
Add red pepper flakes for extra heat if desired. |
|
5
Done
|
Divide the Vegan Middle Eastern-Inspired Breakfast Bowl into serving bowls. |
|
6
Done
|
Garnish with olives and lemon wedges if you like. |
|
7
Done
|
Serve your Middle Eastern-inspired breakfast bowl and enjoy! |
