Prepare a fresh, satisfying Mediterranean quinoa bowl topped with a bright lemon tahini dressing. This recipe is simple to assemble and works well for meal prep.
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 cup cherry tomatoes, halved
1 English cucumber, diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese (optional)
1/4 cup fresh parsley, chopped
For the Lemon Tahini Sauce:
1/2 cup tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 cup cold water (or more, to thin)
1 tablespoon olive oil
1/2 teaspoon salt
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 sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, and salt. Slowly whisk in the cold water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
Assemble the bowls: Divide the cooked quinoa among four serving bowls.
Arrange the toppings: Top the quinoa evenly with the chickpeas, halved tomatoes, diced cucumber, Kalamata olives, and crumbled feta, if using.
Finish the dish: Drizzle a generous amount of the lemon tahini sauce over each bowl. Sprinkle with fresh parsley before serving.
Notes
You can prepare the quinoa and the sauce up to two days ahead of time for quick assembly later.
For a vegan bowl, omit the feta cheese or substitute it with a vegan feta alternative.
If you prefer a warmer flavor in the sauce, roast the garlic lightly before mincing and adding it.