By This Mediterranean Quinoa Bowls with Lemon-Tahini Dressing balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Mediterranean Quinoa Bowls with Lemon-Tahini Dressing captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mediterranean Quinoa Bowls with Lemon-Tahini Dressing becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Quinoa Bowls:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
Feta cheese (optional)
For the Lemon-Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
Water to thin (about 2-4 tablespoons)
Salt and pepper to taste
PREPARATION STEPS
Cook the Quinoa: In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Gradually add water until you reach your desired consistency.
Assemble the Bowls: In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Toss gently to combine.
Serve: Drizzle the lemon-tahini dressing over the quinoa mixture and toss to coat. Top with feta cheese if desired.
Enjoy! Serve immediately or store in the fridge for meal prep!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
