Prepare a fresh, satisfying Mediterranean Quinoa Bowl featuring fluffy quinoa, crisp vegetables, and a bright, homemade lemon tahini sauce. This recipe is suitable for a healthy lunch or quick dinner.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings
Category:Lunch
Method:No Cook Assembly
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/4 cup fresh parsley, chopped
For the Lemon Tahini Dressing:
1/2 cup tahini
1/4 cup fresh lemon juice
2 tablespoons cold water (or more, to thin)
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the Quinoa: Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, salt, and pepper. Slowly whisk in the cold water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
Assemble the Bowls: Divide the cooked quinoa among serving bowls.
Add Vegetables and Protein: Top the quinoa evenly with the drained chickpeas, diced cucumber, halved tomatoes, sliced red onion, and olives.
Finish: Drizzle a generous amount of the lemon tahini dressing over the ingredients in each bowl. Sprinkle with fresh chopped parsley before serving.
Notes
For a heartier meal, add grilled chicken breast or feta cheese.
You can prepare the quinoa and dressing up to two days ahead for easy meal prep.
If the dressing thickens while sitting, whisk in a few drops of water to restore the desired consistency.