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Mediterranean Quinoa Bowl with Lemon Tahini Sauce

Close-up of a Mediterranean Quinoa Bowl topped with chickpeas, tomatoes, cucumbers, olives, and drizzled with lemon tahini sauce.
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Prepare a fresh, flavorful Mediterranean Quinoa Bowl featuring cooked quinoa, crisp vegetables, chickpeas, and a bright, creamy 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, 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
  • 2 tablespoons 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. The mixture will thicken significantly.
  3. Slowly whisk in the cold water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust salt or lemon juice as needed.
  4. Assemble the bowls: Divide the cooked quinoa among serving bowls.
  5. Arrange the chickpeas, tomatoes, cucumber, and olives over the quinoa.
  6. Sprinkle with feta cheese, if using, and top with fresh parsley.
  7. Drizzle generously with the Lemon Tahini Sauce before serving.

Notes

  • For meal prep, store the quinoa, vegetable mix, and sauce separately. Combine just before eating to keep the vegetables crisp.
  • If you prefer a dairy-free bowl, omit the feta cheese.
  • To make the sauce thinner without losing flavor, use ice-cold water; this helps emulsify the tahini better.

Nutrition

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