Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup spinach or kale
- 2 tablespoons tahini
- 1 lemon, juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked. Fluff with a fork and set aside.
- In a large bowl, combine the cooked quinoa, chickpeas, avocado, cherry tomatoes, cucumber, and spinach or kale.
- In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to make the dressing.
- Drizzle the dressing over the goddess bowl and toss to combine.
- Garnish with fresh herbs if desired and serve.
Notes
Great served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg