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Fresh Mediterranean Quinoa Bowl with Zesty Lemon Tahini Dressing

Mediterranean quinoa bowl - featured image
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A quick, nourishing Mediterranean quinoa bowl featuring fresh veggies and a creamy, zesty lemon tahini dressing. Perfect for a healthy lunch or dinner that’s easy to prepare and full of flavor.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 small red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
  • 1/2 cup feta cheese, crumbled (optional)
  • For the dressing:
  • 1/3 cup (80ml) tahini, well stirred
  • 3 tbsp (45ml) fresh lemon juice
  • 1 small garlic clove, minced
  • 2 tbsp (30ml) extra virgin olive oil
  • 3–4 tbsp (45-60ml) water
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste

Instructions

  1. Rinse and cook quinoa: Place 1 cup rinsed quinoa in a medium saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and let cool slightly.
  2. Prepare the vegetables: Dice cucumber, halve cherry tomatoes, finely chop red bell pepper, dice red onion, slice Kalamata olives, chop parsley and mint (if using). Set aside.
  3. Make the dressing: Whisk together tahini, lemon juice, minced garlic, olive oil, and ground cumin in a small bowl. Gradually add water until smooth and pourable. Season with salt and pepper to taste.
  4. Combine and toss: In a large bowl, mix cooled quinoa with chopped vegetables, herbs, and olives. Pour dressing over and toss gently to combine. Sprinkle crumbled feta on top if using.
  5. Adjust flavors and serve: Taste and adjust seasoning with extra lemon juice or salt if needed. Serve immediately at room temperature or chilled.

Notes

Rinse quinoa thoroughly to remove bitterness. Add feta cheese just before serving to keep it fresh. The bowl tastes better after resting a few hours for flavors to meld. For dairy-free, omit feta or use vegan cheese. Tahini can be substituted with sunflower seed butter or a lemon vinaigrette.

Nutrition

Keywords: quinoa bowl, Mediterranean, lemon tahini dressing, healthy lunch, vegetarian, gluten-free, easy recipe

Find it online: https://evabakery.com/fresh-mediterranean-quinoa-bowl-recipe-easy-zesty-lemon-tahini-dressing/