PREP: 5 minutes | COOK: 15 minutes | YIELD: 4 servings
Because it’s a breeze to make and it makes you feel like you’re sitting at a Mediterranean seaside caf when you eat it! The pepperoncini adds a delightful spicy, pickled kick.
1 cup (240 ml) quinoa
½ tsp (2.5 ml) ground turmeric
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) dried oregano
2 cloves garlic
¼ tsp (1.25 ml) sea salt
Zest and juice of ½ large lemon
¼ cup (60 ml) tahini
3 Tbsp (45 ml) low-sodium, gluten-free vegetable broth or water
4 cups (950 ml) fresh baby spinach
2 cups (480 ml) shredded purple cabbage
2 cups cooked or 1 x 15-oz (440 ml) BPA-free can no-salt-added organic chick peas, drained and rinsed under hot water
½ cup (120 ml) deli-style sliced golden Greek pepperoncini, drained
In a small pot with lid, combine quinoa, turmeric, cumin, oregano and 2 cups (480 ml) water. Bring to a boil on high heat, cover and reduce heat to simmer until all water is absorbed and quinoa is plump, 10 to 15 minutes. Fluff, cover and set aside.
On a cutting board, mince garlic, then sprinkle sea salt over minced garlic and use side of a chefs knife to press it into a paste. Scrape paste into a bowl, add lemon zest and juice, tahini and vegetable broth. Whisk together until smooth.
Divide ingredients among four bowls, layering spinach, cabbage, quinoa and then chick peas. Drizzle with sauce and top with sliced pepperoncini.
ON THE GO
Can be assembled ahead of time and packed in a container to go. The ingredients will hold up very well and not get soggy. When ready to eat, simply stir together.
NUTRITIONAL VALUE PER SERVING:
Calories: 282 | Calories from Fat: 96 | Protein: 11 g | Carbs: 37 g | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 8 g | Sodium: 231 mg | Cholesterol: 0 mg
