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Fresh Mediterranean Quinoa Bowl Recipe with Easy Zesty Lemon Tahini Dressing

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A light, flavorful Mediterranean quinoa bowl with crisp veggies and a creamy, zesty lemon tahini dressing. Perfect for a quick, wholesome lunch or casual dinner.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced (English cucumber preferred)
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely chopped
  • 1 ripe avocado, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped (optional)
  • 1/4 cup crumbled feta cheese (omit or substitute for vegan version)
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup or honey
  • 3–4 tablespoons water (to thin dressing)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh sieve for about 30 seconds to remove bitterness.
  2. Add rinsed quinoa and 2 cups water or vegetable broth to a medium saucepan. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  5. While quinoa cooks, dice cucumber, halve cherry tomatoes, slice red onion, slice kalamata olives, chop parsley and mint, and dice avocado last.
  6. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup or honey.
  7. Slowly add 3-4 tablespoons water, whisking until dressing is smooth and pourable. Season with salt and pepper.
  8. In a large bowl, combine cooked quinoa, chopped vegetables, herbs, and olives. Toss gently.
  9. Drizzle dressing over the bowl and toss again to coat evenly.
  10. Fold in diced avocado carefully to avoid mashing.
  11. Sprinkle crumbled feta cheese on top and toss gently or leave as garnish.
  12. Serve immediately or chill for 30 minutes to let flavors meld. Enjoy warm or cold.

Notes

Rinse quinoa thoroughly to remove bitterness. Use warm quinoa for better flavor blending. Add avocado last to avoid mashing. Store dressing separately to keep bowl fresh longer. Adjust lemon juice to taste. For vegan version, omit feta and use maple syrup instead of honey.

Nutrition

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

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