Description
A quick, easy, and nutritious quinoa bowl featuring fresh veggies and a creamy tahini dressing, perfect for a light lunch or dinner.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- Pinch of salt
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup shredded carrots
- 1 avocado, sliced
- 1/2 cup cooked chickpeas, rinsed
- Fresh parsley or cilantro, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic clove, minced
- 2 tablespoons warm water
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Instructions
- Rinse 1 cup quinoa under cold water in a fine mesh sieve for about 30 seconds to remove bitterness.
- In a medium saucepan, combine rinsed quinoa, 2 cups water or vegetable broth, and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- Remove from heat but keep covered for 5 more minutes. Then uncover and fluff the quinoa gently with a fork.
- While quinoa cooks, halve the cherry tomatoes, dice the cucumber, shred the carrots, and slice the avocado. Rinse and drain chickpeas. Chop fresh parsley or cilantro.
- In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, minced garlic, 2 tablespoons warm water, and 1 teaspoon maple syrup or honey. Add salt and pepper to taste. Add more warm water if needed to reach a creamy, pourable consistency.
- In serving bowls, layer the quinoa as the base. Arrange veggies and chickpeas on top in sections or mixed.
- Drizzle generously with the creamy tahini dressing.
- Sprinkle chopped herbs on top and add a squeeze of extra lemon if desired. Serve immediately or chill slightly.
Notes
Rinse quinoa to remove bitterness. Do not lift lid while cooking quinoa to keep it fluffy. Whisk tahini dressing well to avoid graininess. Slice avocado just before serving to prevent browning. Store quinoa and dressing separately if prepping ahead to keep veggies fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 6
- Sodium: 250
- Fat: 16.5
- Saturated Fat: 2.5
- Carbohydrates: 57.5
- Fiber: 10
- Protein: 16.5
Keywords: quinoa bowl, tahini dressing, healthy meal, vegan, gluten-free, easy recipe, plant-based, nutritious, quick dinner