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Mediterranean Quinoa Bowl with Lemon Tahini Sauce

Close-up of a Mediterranean Quinoa Bowl featuring quinoa, tomatoes, cucumbers, olives, and a generous drizzle of lemon tahini sauce.

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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. Assemble the bowls: Divide the cooked quinoa among four serving bowls.
  4. Arrange the toppings: Top the quinoa evenly with the chickpeas, halved tomatoes, diced cucumber, Kalamata olives, and crumbled feta, if using.
  5. 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.

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