Name: Warm Quinoa Bowl
Ingredients: 1 Cup Chobani® Whole Milk Plain Greek Yogurt; ¼ Cup tahini; ¼ Cup fresh lemon juice; 1 ½ Teaspoon honey; ½ Teaspoon fresh minced garlic; ½ Teaspoon ground cumin; ½ Teaspoon kosher salt; ¼ Teaspoon freshly ground black pepper; ¼ Teaspoon red pepper flakes; 2 Tablespoon fresh chopped parsley leaves; 3 Cup diced sweet potatoes; 1 Tablespoon extra-virgin olive oil; ¼ Teaspoon kosher salt; ½ Teaspoon freshly ground black pepper; 1 Cup quinoa; 2 Cup water; 2 Cup chopped baby kale; 2 Cup drained and rinsed chickpeas; ¼ Cup toasted and chopped cashews; 2 medium diced avocados

We love quinoa for its protein, nutrition, and versatility. This bowl is great for lunch or dinner, with lots of spices and a zesty, lemony yogurt dressing made with Chobani® Whole Milk Plain Greek Yogurt.

Lemon tahini dressing

Chobani® Whole Milk Plain Greek Yogurt

tahini

fresh lemon juice

honey

fresh minced garlic

ground cumin

kosher salt

freshly ground black pepper

red pepper flakes

fresh chopped parsley leaves

Warm quinoa bowl

diced sweet potatoes

extra-virgin olive oil

quinoa

water

chopped baby kale

drained and rinsed chickpeas

toasted and chopped cashews

medium diced avocados

Combine tahini, lemon juice, honey, garlic, cumin, salt, and pepper in a blender. Blend until smooth.


Add yogurt and parsley, and blend until just incorporated. Refrigerate until ready to use.

Toss sweet potatoes with olive oil, salt, and pepper, and place on a sheet pan in a single layer. Bake for 20 minutes, or until tender and golden brown.

Bring 2 cups of water and quinoa to a bowl. Cover and reduce heat to medium-low and simmer until water is absorbed, about 15 minutes. Remove from heat.

Add roasted sweet potatoes, kale, and chickpeas to quinoa and stir until kale is slightly wilted.

Divide salad among 4 serving bowls and top each with cashews and avocado. Dress as desired. Refrigerate any extra dressing for future use.