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CURRENT ISSUE:
JUNE
2013
NEW
LOOK!
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Mediterranean Breeze Bowl with Lemon Garlic Tahini Sauce
Serves 4
» 1 cup (240 mL) quinoa
» 1/2 tsp (2.5 mL) ground turmeric
» 1/2 tsp (2.5 mL) ground cumin
» 1/2 tsp (2.5 mL) dried oregano
» 2 cloves garlic
» 1/4 tsp (1.25 mL) sea salt
» Zest and juice of 1/2 large lemon
» 1/4 cup (60 mL) tahini
(sesame seed paste)
» 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)
can no-salt-added organic chick peas,
drained and rinsed under hot water
» 1/2 cup (120 mL) deli-style sliced golden
Greek pepperoncini, drained
1 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 to simmer until water is absorbed and quinoa is plump, 10 to 15 minutes.
Fluff, cover and set aside.
2 On a cutting board, mince garlic. Sprinkle sea salt over minced garlic; using side of chef’s knife, press it into a paste. Scrape paste into bowl, add lemon zest and juice, tahini and vegetable broth. Whisk together until smooth.
3 Divide ingredients among four bowls, layering spinach, cabbage, quinoa and chick peas. Drizzle with sauce and top with sliced pepperoncini.
Per serving: calories 282; protein 11 g; carbs 37 g; total fat 10 g; saturated fat 1 g; trans fat 0 g; fibre 8 g; sodium 231 mg; cholesterol 0 mg
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