Lemon Herb Quinoa Power Bowl
A nutrient-dense bowl featuring fluffy quinoa, crisp cucumbers, cherry tomatoes, and a zesty lemon-tahini dressing.
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.
What to Serve with Lemon Herb Quinoa Power Bowl
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a side of warm whole-wheat pita bread.
- Add 50g of crumbled feta cheese for a salty kick.
- Top with grilled chicken or shrimp for additional protein.
Frequently asked questions
Can I store this for meal prep?
Yes, but keep the dressing in a separate container and drizzle it on just before eating to prevent the vegetables from getting soggy.
What can I substitute for tahini?
You can use a Greek yogurt-based dressing or a simple balsamic vinaigrette if you have a sesame allergy.
Explore more from TastyFood
Looking for something different? Browse by category.