Lunch · Salad · Healthy · Mediterranean

Lemon Herb Quinoa Power Bowl

Name: Lemon Herb Quinoa Power Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 185 g cooked quinoa; 400 g canned chickpeas, drained and rinsed; 100 g baby spinach leaves; 150 g cherry tomatoes, halved; 1 large English cucumber, diced; 30 g red onion, finely minced; 15 g fresh parsley, chopped; 10 g fresh mint leaves, torn; 60 ml runny tahini; 2 tbsp fresh lemon juice; 1 tbsp extra virgin olive oil; 1 clove garlic, minced; 2 tbsp warm water to thin; 1/2 tsp sea salt

A nutrient-dense bowl featuring fluffy quinoa, crisp cucumbers, cherry tomatoes, and a zesty lemon-tahini dressing.

4.4(285 reviews)

·By Ethan Brooks·June 23, 2026

Lemon Herb Quinoa Power Bowl — Mediterranean Lunch served and photographed from above

Prep

15 min

Cook

15 min

Difficulty

Easy

Serves

Preparation

Get these tasks done before you start cooking.

Before you start

How to Make Lemon Herb Quinoa Power Bowl

Total time: 30 min · Yields 2 servings

1
Prepare the Quinoa
If not using pre-cooked quinoa, rinse 90g of dry quinoa and simmer in 240ml water for 15 minutes. Fluff with a fork and let it cool slightly.
2
Whisk the Dressing
In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and salt. Gradually add warm water one tablespoon at a time until the dressing reaches a pourable, creamy consistency.
3
Assemble the Vegetable Base
In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss gently to combine.
4
Plating and Finishing
Divide the baby spinach between two bowls. Top with the quinoa and vegetable mixture. Drizzle generously with the lemon-tahini dressing just before serving.

Chef's Tips

To remove the bite from red onions, soak them in cold water for 10 minutes before adding to the salad.
For extra crunch, add a tablespoon of toasted pine nuts or sunflower seeds on top.
Massage the kale or spinach with a little olive oil if you prefer a softer leaf texture.