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Mediterranean Quinoa Bowl with Lemon Tahini Sauce

Close-up of a Mediterranean Quinoa Bowl topped with roasted chickpeas, tomatoes, cucumbers, olives, and Lemon Tahini Sauce.
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Assemble a fresh and filling grain bowl using quinoa, crisp vegetables, chickpeas, and a bright homemade lemon tahini dressing.

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 large cucumber, diced
  • 1/2 cup Kalamata olives, 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 tablespoons cold water (or more, to thin)
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

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, salt, and pepper. 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 bowls.
  4. Top each bowl evenly with the chickpeas, tomatoes, cucumber, and olives.
  5. Sprinkle with feta cheese, if using, and fresh parsley.
  6. Drizzle generously with the homemade lemon tahini sauce before serving.

Notes

  • For a vegan version, omit the feta cheese or substitute with a vegan alternative.
  • You can prepare the quinoa and the sauce up to two days ahead for easy meal prepping.
  • If the tahini sauce thickens upon standing, whisk in a few drops of water to restore the texture.

Nutrition

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