Tabbouleh Bowl

Yield: 4 servings

1 1/4 cups quinoa
2 1/2 cups water
1 tbsp olive oil
salt and pepper
1 cucumber, deseeded and chopped
3 tomatoes, deseeded and chopped
1/4 cup parsley, chopped
2 tbsp mint, chopped
3 tbsp hemp hearts
2 green onions, thinly sliced

Dressing:
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup
salt and pepper

1. Place the quinoa and water into a medium pot. Bring to a boil, then reduce heat to low and cover and cook for 15 minutes, or until water is absorbed. Remove from heat.
2. In the meantime, prepare the dressing. Add all ingredients to a small bowl and whisk to combine.
3. When quinoa is cooled, toss with olive oil and salt and pepper. Add remaining ingredients and stir gently to combine.
4. Serve with falafel-spiced chickpeas, 2 tablespoons of hummus, and sauteed zucchini.


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