May is Women’s Health Month, a time to celebrate, empower, and prioritize women’s wellness. Today we are sharing a simple, nutrients packed Tahini Quinoa Bowl with candied cashews and lemon garlic tahini dressing.
Ingredients:
- 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
For the maple candied cashews:
- 1 cup (85g) cashews
- 2 tablespoons pure maple syrup
- Pinch ground cinnamon
- Pinch cayenne pepper
- Pinch fine sea salt
Directions
- 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.
Source: https://www.inspiredtaste.net/54376/tahini-quinoa-bowl/