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Mediterranean Quinoa Bowl with Lemon-Tahini Dressing

Mediterranean Quinoa Bowl with Lemon-Tahini Dressing

Lunch
Prep Time
15min
Cook Time
15min
Servings
1
Calories
485
Chef's Note

For the best flavor, let the quinoa cool slightly before assembling the bowl. This allows the grains to firm up and prevents the vegetables from wilting. You can prep all components ahead of time and store separately for quick assembly throughout the week. The dressing will thicken in the refrigerator, so you may need to thin it with a splash of water before using.

Tags
mediterranean
vegetarian
quinoa
healthy
meal-prep
chickpeas
tahini
lunch
grain bowl
middle eastern
Ingredients

  • 1/2 cup quinoa

  • 1 cup water

  • 1/4 teaspoon salt

  • 1/2 medium cucumber

  • 1/2 cup cherry tomatoes

  • 1/4 medium red bell pepper

  • 2 tablespoons red onion

  • 6 olives kalamata olives

  • 2 tablespoons feta cheese

  • 1/3 cup chickpeas

  • 1 teaspoon olive oil

  • 1/2 teaspoon za'atar seasoning

  • 1 tablespoon tahini

  • 1 tablespoon lemon juice

  • 1 small clove garlic

  • 1 tablespoon water

  • 1/2 teaspoon honey

  • 1 tablespoon fresh parsley

  • 1 teaspoon fresh mint leaves

Instructions
  • 1

    Rinse 1/2 cup quinoa under cold water until water runs clear. In a small saucepan, combine quinoa with 1 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

  • 2

    While quinoa cooks, dice 1/2 cucumber into small cubes, halve 1/2 cup cherry tomatoes, dice 1/4 red bell pepper, and finely dice 2 tablespoons red onion.

  • 3

    Drain and rinse 1/3 cup chickpeas. In a small skillet, heat 1 teaspoon olive oil over medium heat. Add chickpeas and 1/2 teaspoon za'atar seasoning, and toast for 3-4 minutes until slightly crispy. Set aside.

  • 4

    Make the dressing by whisking together 1 tablespoon tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon water, 1/2 teaspoon honey, and a pinch of salt until smooth and pourable. Add more water if needed to thin the consistency.

  • 5

    Chop 1 tablespoon fresh parsley and 1 teaspoon mint leaves.

  • 6

    Assemble the bowl: Place cooked quinoa at the base, then arrange cucumber, tomatoes, bell pepper, red onion, 6 kalamata olives, and seasoned chickpeas in sections around the bowl.

  • 7

    Sprinkle 2 tablespoons crumbled feta cheese over the top, followed by the chopped herbs.

  • 8

    Drizzle the lemon-tahini dressing over everything just before serving.

Nutrition Information (per serving)
485
Calories
18g
Protein
58g
Carbs
22g
Fat
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