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Mediterranean Quinoa Bowl with Lemon Tahini Sauce

A vibrant Mediterranean Quinoa Bowl topped with chickpeas, cucumber, feta, and drizzled with lemon tahini sauce.
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A recipe for a fresh, healthy Mediterranean Quinoa Bowl topped with a simple Lemon Tahini Sauce. This recipe is suitable for meal preparation.

Ingredients

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  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 1/2 cup crumbled feta cheese (optional)
  • 1/2 cup canned chickpeas, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • For the Lemon Tahini Sauce:
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons cold water (or more, for thinning)
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Cook the quinoa: Combine the rinsed quinoa and broth or water 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, salt, and pepper. The mixture will thicken initially. Slowly whisk in the cold water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Add more water if needed to reach your desired thickness.
  3. Assemble the bowls: Divide the cooked quinoa among serving bowls.
  4. Top the quinoa with the chopped cucumber, tomato, chickpeas, red onion, and feta cheese (if using).
  5. Drizzle the Lemon Tahini Sauce generously over the bowls.
  6. Garnish with fresh parsley before serving.

Notes

  • For a vegan option, omit the feta cheese or substitute with a plant-based alternative.
  • You can substitute quinoa with brown rice or farro if you prefer a different grain base.
  • To meal prep, store the cooked quinoa, vegetable mixture, and sauce separately in airtight containers. Assemble just before eating. The components keep well for up to 4 days in the refrigerator.

Nutrition

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