Ingredients:

  • 1 cup (170g) quinoa, rinsed well
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (6g) za'atar seasoning
  • 2 cups (480ml) vegetable broth (low sodium)
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (60g) crumbled feta cheese
  • 1/3 cup (50g) pitted kalamata olives, sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 3 tbsp (45ml) warm water
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat. Add rinsed quinoa and za'atar, stirring constantly for 2-3 minutes until nutty and fragrant.
  2. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat, stir in the lemon juice and zest, then let the quinoa sit covered for 5 minutes before fluffing with a fork.
  4. In a large mixing bowl, combine the fluffed quinoa with diced cucumbers, cherry tomatoes, red onion, olives, and parsley.
  5. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, warm water, and sea salt until smooth.
  6. Pour the tahini dressing over the quinoa mixture and toss gently to combine.