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Fresh Mediterranean Quinoa Bowl with Easy Creamy Lemon Tahini Dressing

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A quick, easy, and wholesome Mediterranean quinoa bowl tossed with fresh vegetables and coated in a creamy, tangy lemon tahini dressing. Perfect for a light yet satisfying meal.

Ingredients

Scale
  • 1 cup (185g) dry quinoa, rinsed well
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (75g) kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • ¼ cup (60ml) tahini
  • Juice of 1 large lemon (about 3 tablespoons or 45ml)
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2–3 tablespoons (30-45ml) water, to thin dressing as needed
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon maple syrup or honey (optional)

Instructions

  1. Rinse 1 cup (185g) of dry quinoa under cold water using a fine mesh sieve to remove bitterness. Drain well.
  2. In a medium saucepan, combine quinoa with 2 cups (480ml) water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed and quinoa is fluffy.
  3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before transferring to a large mixing bowl.
  4. While quinoa cooks, dice cucumber, halve cherry tomatoes, slice kalamata olives, finely chop red onion (if using), and roughly chop parsley and mint. Add all to the bowl with cooked quinoa.
  5. In a small bowl or jar, whisk together tahini, lemon juice, minced garlic, olive oil, and maple syrup or honey if using.
  6. Slowly add water, a little at a time, whisking until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
  7. Pour the dressing over the quinoa and vegetables. Gently toss to coat all ingredients evenly.
  8. Taste and adjust salt, pepper, or lemon juice if needed. Serve immediately at room temperature or chilled.

Notes

Rinse quinoa thoroughly to remove bitterness. Fluff quinoa gently with a fork to keep grains separate. Adjust dressing thickness by adding water gradually. Use fresh lemon juice for best flavor. The bowl can be made ahead and stored in the fridge for up to 3 days. Add protein like grilled chicken or chickpeas for a more filling meal. For vegan version, use maple syrup instead of honey.

Nutrition

Keywords: quinoa bowl, Mediterranean, lemon tahini dressing, healthy, vegan, gluten-free, easy recipe, plant-based

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