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Mediterranean Quinoa Bowl with Lemon Tahini Sauce

Overhead view of a Mediterranean Quinoa Bowl with lemon tahini sauce drizzled over quinoa, tomatoes, cucumbers, feta, and chickpeas.
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Prepare a fresh and satisfying Mediterranean Quinoa Bowl featuring cooked quinoa, crisp vegetables, feta cheese, and a bright lemon tahini dressing.

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, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • For the Lemon Tahini Sauce:
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons cold water (or more to thin)
  • 1 clove garlic, minced
  • 1/4 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, 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. Top each bowl with equal portions of chickpeas, cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese.
  5. Drizzle the lemon tahini sauce generously over the bowls.
  6. Garnish with fresh chopped 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 option, omit the feta cheese or substitute it with a dairy-free alternative.
  • Add 1/2 teaspoon of dried oregano to the sauce for an extra layer of Mediterranean flavor.

Nutrition

Find it online: https://flavorzine.com/mediterranean-quinoa-bowl-lemon-tahini-sauce/