The Mediterranean Bowl with Quinoa Tabbouleh Tofu Feta Tahini Herb Dressing

Ingredients

• 2 cups cooked quinoa
• 1 cup chopped parsley
• 1/2 cup chopped mint
• 3/4 cup chopped tomato
• 3/4 cup diced cucumber
• 1/3 cup lemon juice
• salt and pepper to taste
• 1 1/2 cups cooked great northern or cannelini beans (or 1 15oz. can, rinsed and drained)
• 1 tablespoon tamari sauce
• 1/4 cup basil chiffonade
• 1 cup diced zucchini
• 1/2 cup sun-dried tomatoes
• 6 cooked artichoke hearts from a jar, can or frozen, chopped into quarters
• 1/4 red onion, diced small
• 3 tablespoons red wine vinegar
• 3 tablespoons white balsamic vinegar
• 1/2 cup tahini
• 1/3 cup water
• 1/3 cup lemon juice
• 1/3 cup chopped parsley
• 1/3 cup chopped basil
• 1/2-1 tablespoon coconut nectar (or agave syrup)
• 2 teaspoons dried dill
• salt to taste
• greens of choice
• tofu feta

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