Mediterranean Quinoa Power Bowl (Print View)

A vibrant bowl of quinoa, vegetables, feta, and tangy lemon tahini dressing for a nourishing meal.

# Components:

→ Quinoa Base

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Vegetables & Toppings

04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1 bell pepper, diced
07 - 1/2 cup Kalamata olives, pitted and sliced
08 - 1/4 cup red onion, thinly sliced
09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup fresh parsley, chopped

→ Lemon Tahini Dressing

11 - 1/4 cup tahini
12 - 3 tablespoons fresh lemon juice
13 - 2 tablespoons extra virgin olive oil
14 - 1 tablespoon maple syrup or honey
15 - 1 garlic clove, minced
16 - 2 to 3 tablespoons water
17 - 1/4 teaspoon salt
18 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat. Reduce to low, cover, and simmer for 12 to 15 minutes until the water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork and let cool slightly.
02 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and black pepper. Gradually add water, one tablespoon at a time, until the dressing reaches a creamy, pourable consistency.
03 - Divide the cooked quinoa evenly among four serving bowls. Arrange cherry tomatoes, cucumber, bell pepper, Kalamata olives, red onion, and crumbled feta cheese on top of each portion.
04 - Drizzle the lemon tahini dressing over each bowl and sprinkle with chopped parsley.
05 - Serve immediately, or refrigerate bowls for up to 2 days for a chilled option.

# Expert Advice:

01 -
  • Relies on fresh and pantry staples you probably already have
  • Ready in just over thirty minutes with minimal hands on time
  • Packed with plant based protein and fiber to keep you full
  • Naturally gluten free and easily made vegan
  • Perfect make ahead lunch or light dinner
02 -
  • Quinoa is naturally gluten free and high in complete protein
  • The lemon tahini dressing will double as a dip for leftover veggies
  • This bowl packs fresh crunch and flavor all week when stored properly
03 -
  • Always rinse your quinoa to get rid of bitterness Every single time
  • Let the cooked quinoa cool a bit before adding veggies so everything stays crisp
  • Taste your lemon tahini dressing and adjust the lemon or sweetener to get your perfect balance I love mine extra tangy
  • Chop your veggies uniformly for the prettiest presentation and easiest eating
  • When buying feta skip the pre crumbled version Grab a block and crumble by hand for far superior creamy saltiness

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