Tahini Quinoa Bowl

• portionen: 2 servings
• aktive zeit: 10 minutes
• gesamtzeit: 15 minutes

Zutaten

1 cup cooked quinoa

1/4 cup lemon garlic tahini dressing, plus more to taste

2 cups baby salad greens

Half of a large thin-skinned cucumber, sliced

1 cup halved cherry tomatoes

2 ounces feta cheese, cubed

1/2 cup candied cashews or toasted nuts, candied cashew recipe below

1 cup (85g) cashews

2 tablespoons pure maple syrup

Pinch ground cinnamon

Pinch cayenne pepper

Pinch fine sea salt

Anweisungen

Make candied cashews: Heat a wide skillet over medium heat, and then add 1 cup of cashews, 2 tablespoons maple syrup, a pinch of cinnamon, and a pinch of cayenne. Stir the nuts around the pan for 2 to 3 minutes or until lightly toasted and the maple syrup begins to stick to them. Transfer to a plate or piece of parchment paper, then sprinkle with a pinch of salt. Allow to cool. If any nuts are stuck together, gently break them apart.

Make quinoa bowls: Make a bed of greens at the bottom of two salad bowls. Stir two tablespoons of the lemon garlic tahini dressing into 1 cup of cooked quinoa, then divide between the bowls. Scatter the cucumber slices, cherry tomatoes, cubes of feta cheese, and a handful of candied cashews on top. Lightly season with salt and pepper, and then drizzle with the remaining dressing.

Nährwertangaben

• Portionsgröße: 1 bowl (recipe makes 2)
• Kalorien: 573
• Gesamtfett: 35.8g
• Gesättigtes Fett: 9g
• Cholesterin: 25.2mg
• Natrium: 526.7mg
• Gesamtkohlenhydrate: 51.4g
• Ballaststoffe: 6.7g
• Zucker insgesamt: 17.4g
• Eiweiß: 18.4g