Tahini Quinoa Bowl
This easy quinoa bowl is perfect for a quick, healthy meal! There’s perfectly cooked quinoa, fresh veggies, candied nuts, and feta, all tied together with our amazing five-minute lemon garlic tahini dressing. They are so good! I’m always so happy when I have this easy quinoa bowl in front of me. It’s honestly one of my favorite quinoa recipes! It’s so comforting and filling thanks to the quinoa and fresh and crunchy thanks to the veggies and nuts. Then there’s the feta cheese, which really takes the whole bowl over the top. I could eat this every week, which is great because it’s make-ahead friendly (details below)! Bowl recipes, like this one with quinoa, are a staple in our kitchen. I love how easily customizable they are. Choose your base, add some veggies and protein, and finish with your favorite salad dressing or sauce. For this bowl, we’re getting plenty of protein from the quinoa and feta cheese, but you can always increase it with a handful of cooked chickpeas, baked tofu or cubed chicken breast (I love this skillet chicken breast)! Another bowl recipe to see is this curried chickpea bowl! Key Ingredients Quinoa: I follow my favorite quinoa recipe, which takes about 20 minutes from start to finish. Since it is easy to make quinoa in advance, I usually double the batch. It lasts in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Tahini Dressing: If you have not tried our five-minute tahini dressing, I can’t wait for you to make it! You’ll whisk together tahini, garlic, lemon juice, olive oil, maple syrup, toasted sesame oil, salt, and a bit of smoked paprika. It’s easy and so good drizzled over these quinoa bowls! Veggies: You have some play when it comes to the veggies. Add them fresh or swap them for roasted vegetables. I have used salad greens, cucumber, and tomatoes in our photos. Feta: I love feta cheese. I buy blocks of it and then cut it into cubes for these bowls. Feel free to swap it out for other cheeses. Fresh mozzarella or lightly grilled halloumi cheese is excellent. Candied Cashews: If you are short on time, you can toss in nuts right from the container, but if you have an extra 5 minutes, make our easy candied cashews (loosely based on our candied pecans). We make them in a skillet with maple syrup, cinnamon, cayenne pepper, and salt. They are super easy! Quinoa: I follow my favorite quinoa recipe, which takes about 20 minutes from start to finish. Since it is easy to make quinoa in advance, I usually double the batch. It lasts in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Tahini Dressing: If you have not tried our five-minute tahini dressing, I can’t wait for you to make it! You’ll whisk together tahini, garlic, lemon juice, olive oil, maple syrup, toasted sesame oil, salt, and a bit of smoked paprika. It’s easy and so good drizzled over these quinoa bowls! Veggies: You have some play when it comes to the veggies. Add them fresh or swap them for roasted vegetables. I have used salad greens, cucumber, and tomatoes in our photos. Feta: I love feta cheese. I buy blocks of it and then cut it into cubes for these bowls. Feel free to swap it out for other cheeses. Fresh mozzarella or lightly grilled halloumi cheese is excellent. Candied Cashews: If you are short on time, you can toss in nuts right from the container, but if you have an extra 5 minutes, make our easy candied cashews (loosely based on our candied pecans). We make them in a skillet with maple syrup, cinnamon, cayenne pepper, and salt. They are super easy! Tahini Quinoa Bowl PREP 10 mins COOK 5 mins TOTAL 15 mins PREP 10 mins COOK 5 mins TOTAL 15 mins We love these easy quinoa bowls with fluffy quinoa, greens, veggies, candied nuts, and feta cheese. For a vegan version, leave out the feta cheese or substitute it with cubed or baked tofu. 2 Servings You Will Need Quinoa Bowls 1 cup cooked quinoa 1/4 cup lemon garlic tahini dressing, plus more to taste 2 cups baby salad greens Half of a large thin-skinned cucumber, sliced 1 cup halved cherry tomatoes 2 ounces feta cheese, cubed 1/2 cup candied cashews or toasted nuts, candied cashew recipe below 1 cup (85g) cashews 2 tablespoons pure maple syrup Pinch ground cinnamon Pinch cayenne pepper Pinch fine sea salt Directions 1Make candied cashews: Heat a wide skillet over medium heat, and then add 1 cup of cashews, 2 tablespoons maple syrup, a pinch of cinnamon, and a pinch of cayenne. Stir the nuts around the pan for 2 to 3 minutes or until lightly toasted and the maple syrup begins to stick to them. Transfer to a plate or piece of parchment paper, then sprinkle with a pinch of salt. Allow to cool. If any nuts are stuck together, gently break them apart. 2Make quinoa bowls: Make a bed of greens at the bottom of two salad bowls. Stir two tablespoons of the lemon garlic tahini dressing into 1 cup of cooked quinoa, then divide between the bowls. Scatter the cucumber slices, cherry tomatoes, cubes of feta cheese, and a handful of candied cashews on top. Lightly season with salt and pepper, and then drizzle with the remaining dressing. 1Make candied cashews: Heat a wide skillet over medium heat, and then add 1 cup of cashews, 2 tablespoons maple syrup, a pinch of cinnamon, and a pinch of cayenne. Stir the nuts around the pan for 2 to 3 minutes or until lightly toasted and the maple syrup begins to stick to them. Transfer to a plate or piece of parchment paper, then sprinkle with a pinch of salt. Allow to cool. If any nuts are stuck together, gently break them apart. 2Make quinoa bowls: Make a bed of greens at the bottom of two salad bowls. Stir two tablespoons of the lemon garlic tahini dressing into 1 cup of cooked quinoa, then divide between the bowls. Scatter the cucumber slices, cherry tomatoes, cubes of feta cheese, and a handful of candied cashews on top. Lightly season with salt and pepper, and then drizzle with the remaining dressing. Adam and Joanne's Tips Make-ahead quinoa bowls: Layer cooked quinoa mixed with some dressing at the bottom of a mason jar, followed by chopped vegetables, feta cheese, and nuts; store the remaining dressing separately to prevent sogginess. By layering like this, you will keep the vegetables crisp and the salad fresh for up to 3 days, allowing you to drizzle the remaining dressing over the salad just before serving. Storing leftover candied nuts: Store cooled candied nuts in an airtight container. They will last at room temperature for one week, in the refrigerator for a few weeks and in the freezer for a month, if not longer. The nutrition facts provided below are estimates. Make-ahead quinoa bowls: Layer cooked quinoa mixed with some dressing at the bottom of a mason jar, followed by chopped vegetables, feta cheese, and nuts; store the remaining dressing separately to prevent sogginess. By layering like this, you will keep the vegetables crisp and the salad fresh for up to 3 days, allowing you to drizzle the remaining dressing over the salad just before serving. Storing leftover candied nuts: Store cooled candied nuts in an airtight container. They will last at room temperature for one week, in the refrigerator for a few weeks and in the freezer for a month, if not longer. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 bowl (recipe makes 2) / Calories 573 / Total Fat 35.8g / Saturated Fat 9g / Cholesterol 25.2mg / Sodium 526.7mg / Carbohydrate 51.4g / Dietary Fiber 6.7g / Total Sugars 17.4g / Protein 18.4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Chocolate Chip Muffins Next Post: How to Buy and Cook Cauliflower