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Mediterranean Breeze Quinoa Bowl with Lemon-Garlic Tahini Sa – vegetarian recipe
Stav Kogan

Mediterranean Breeze Quinoa Bowl with Lemon-Garlic Tahini Sauce

Ready to be transported to a sunny Mediterranean seaside café in just 20 minutes? This vibrant quinoa bowl is your ticket! It's an absolute breeze to whip up, packed with plant-based protein, and bursting with fresh, zesty flavors. The creamy lemon-tahini dressing is simply divin
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 282
Ingredients Method Nutrition

Ingredients
  

  • For the Quinoa
  • 1 cup (240 ml) quinoa
  • ½ tsp (2.5 ml / 0.1 fl oz) ground turmeric
  • ½ tsp (2.5 ml / 0.1 fl oz) ground cumin
  • ½ tsp (2.5 ml / 0.1 fl oz) dried oregano
  • For the Lemon Tahini Dressing
  • 2 cloves garlic, minced
  • ¼ tsp (1.25 ml / 0 fl oz) sea salt
  • Zest and juice of ½ large lemon
  • ¼ cup (60 ml / 2 fl oz) tahini
  • 3 Tbsp (45 ml) low-sodium vegetable broth or water
  • For the Bowls
  • 4 cups (950 ml) fresh baby spinach
  • 2 cups (480 ml) shredded purple cabbage
  • 2 cups cooked chickpeas, or 1 15-oz / 440 ml can, rinsed and drained
  • ½ cup (120 ml / 4.1 fl oz) sliced golden Greek pepperoncini, drained
  • For the best flavor and texture, be sure to rinse your quinoa under cold water before cooking to remove its natural bitter coating (saponin).
  • To make this bowl ahead for lunch, layer the in a jar or container starting with the dressing on the bottom, followed by chickpeas, cabbage, quinoa, and finally spinach on top. This keeps everything crisp until you're ready to shake and eat.
  • Feel free to customize your bowl with other Mediterranean-inspired veggies like cherry tomatoes, cucumber, Kalamata olives, or red onion.
  • If your tahini dressing is too thick, whisk in an extra tablespoon of water or vegetable broth at a time until it reaches your desired consistency.

Method
 

  1. In a small pot, combine the quinoa, turmeric, cumin, oregano, and 2 cups / 480 ml of water.
  2. Bring to a boil, then cover, reduce heat to low, and simmer for 10-15 minutes, or until all the water is absorbed.
  3. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
  4. While the quinoa cooks, prepare the dressing. On a cutting board, sprinkle the sea salt over the minced garlic. Use the flat side of a chef's knife to press and scrape the garlic and salt together, forming a smooth paste. Scrape the paste into a small bowl.
  5. To the garlic paste, add the lemon zest, lemon juice, tahini, and vegetable broth.
  6. Whisk vigorously until the dressing is smooth and creamy.
  7. Assemble the bowls.
  8. Divide the baby spinach and shredded cabbage among four bowls.
  9. Top with the cooked quinoa, chickpeas, and a generous drizzle of the lemon tahini dressing.
  10. Garnish with the sliced pepperoncini and serve immediately.

Nutrition

Calories: 282kcalCarbohydrates: 37gProtein: 11gFat: 10g

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