Pin This Mediterranean Quinoa Power Bowl with Lemon Tahini is my go-to when I want something colorful and filling but still light and energizing. Packed with fluffy quinoa, crisp veggies, creamy hummus, and a bright tahini dressing, it makes clean eating genuinely crave-worthy.
The first time I threw this together was after a long market trip when I wanted to use up every fresh veggie I had picked up. It hit the spot and has since become a staple after busy weekends or when I need a lunchtime pick-me-up. My family now asks for this whenever we want something both healthy and hearty.
Ingredients
- Quinoa: gives the bowls their fluffy, nutritious base. Choose white or tri-color for a tender bite
- Water: helps cook the quinoa just right. Use filtered water for best flavor
- Salt: seasons the quinoa from within so it never tastes bland
- Cherry tomatoes: add sweetness and a juicy pop. Look for deeply colored, firm tomatoes
- Cucumber: brings crispness and coolness. Choose firm cucumbers with smooth skin
- Baby spinach or arugula: provides leafy greens and a peppery note. Always opt for bright, fresh leaves without wilting
- Red onion: lends sharpness and color. Pick onions with tight skin and no sprouting
- Kalamata olives: deliver a tangy, briny punch. Seek out olives packed in brine for richer flavor
- Roasted red peppers: supply smoky sweetness. Use jarred or roast your own for maximum depth
- Chickpeas: make this bowl hearty with plant protein. Choose canned for convenience and rinse well to remove excess salt
- Feta cheese: adds salty creaminess. Use good-quality sheep’s milk feta or skip for a vegan bowl
- Hummus: ties everything together and offers creamy texture. Homemade or a trusted store brand both work well
- Tahini: forms the base of the dressing with rich, nutty body. Use pure tahini with no added oils
- Fresh lemon juice: brightens and balances the dressing. Look for lemons that feel heavy for their size
- Extra virgin olive oil: brings richness and classic Mediterranean flavor. Choose cold-pressed and fruity
- Maple syrup or honey: balances acidity. Use pure syrup for vegans or good honey for a floral note
- Garlic: gives aromatic heat. Always use fresh garlic for real punch
- Salt and black pepper: finish the dressing. Freshly ground makes all the difference
- Water (for dressing): thins out the dressing for ideal drizzle consistency. Add gradually for perfect creaminess
Instructions
- Cook the Quinoa:
- Combine your rinsed quinoa, water, and salt in a medium saucepan Cook over medium high heat and bring to a boil immediately Once simmering lower the heat to low and cover Let this cook undisturbed for twelve to fifteen minutes until all the water is absorbed Remove from heat and leave covered for five minutes then fluff gently with a fork to separate the grains
- Make the Lemon Tahini Dressing:
- While the quinoa cooks assemble the tahini dressing In a small bowl whisk together tahini fresh lemon juice olive oil maple syrup or honey minced garlic salt and pepper The mixture will thicken as you stir so begin drizzling in water a tablespoon at a time Keep whisking until the dressing is creamy smooth and easily pourable
- Prep the Vegetables:
- During the quinoa cooking time wash and chop all your vegetables Slice the cherry tomatoes and cucumbers thinly for best flavor Bite sized pieces of onion roasted red peppers and olives ensure every spoonful has variety Spread everything out so you are ready for quick assembly
- Assemble the Bowls:
- Once the quinoa is fluffed divide it evenly among four individual bowls Arrange handfuls of spinach or arugula over each base then top with tomatoes cucumbers red onion Kalamata olives roasted red peppers and chickpeas Arrange each topping in clusters for an appetizing color display
- Add Toppings:
- Spoon a generous dollop of hummus in the center of each bowl Sprinkle over crumbled feta cheese if you like for a savory tangy touch
- Drizzle with Dressing:
- Finish by pouring the lemon tahini dressing in a slow circular motion over all the ingredients just before serving This keeps the greens fresh and the bowl vibrant
Pin Chickpeas have always been my favorite ingredient here They feel so substantial and satisfying that I never miss the meat Sometimes my nephew will help stir the tahini dressing and he gets a kick out of how quickly it comes together and thickens with just a touch of water
Storage and Make-Ahead Tips
Store leftovers in airtight containers with the dressing separate The base with quinoa and veggies will stay fresh in the fridge for up to three days For longer storage keep all wet ingredients apart and assemble only when ready to eat
Ingredient Substitutions
Swap in brown rice or millet for the quinoa if that is what you have on hand Replace chickpeas with white beans for a softer texture Vegan feta or omit cheese entirely for a completely dairy free bowl The lemon tahini dressing is also delicious over roasted potatoes or nutty farro for a different base
Serving Suggestions
These bowls are satisfying as is but also pair wonderfully with warm pita bread or homemade falafel For a party style platter set out all the toppings so everyone can build their own Add grilled chicken tofu or salmon if you want more protein for a crowd
Cultural Context
Mediterranean grain bowls draw from the mezze tradition with vibrant flavors and plenty of variety The lemon tahini dressing borrows from classic Levantine sauces and the blend of veggies evokes the color and spirit of a bustling market stand This dish always reminds me of long lunches outdoors with my family sharing stories and sampling one another’s plates
Pin Few recipes are more flexible or rewarding than a Mediterranean Power Bowl It is healthy impressive enough for guests and always customizable to what is in the fridge You might just find this bowl becomes your new favorite meal too
Recipe Questions
- → What vegetables can I use in this bowl?
Common options include cherry tomatoes, cucumber, baby spinach or arugula, red onion, Kalamata olives, and roasted red peppers. Feel free to adjust based on seasonal availability and preference.
- → Can this bowl be made vegan?
Yes, simply omit the feta cheese or use a plant-based alternative to keep the dish entirely plant-based and dairy-free.
- → How do I store leftovers?
Store assembled bowls in the fridge for up to 2 days. Keep the dressing separate, refrigerated for up to 5 days, and drizzle just before serving.
- → What protein options could I add?
Chickpeas provide protein, but you can also include grilled chicken, tofu, or falafel to boost the protein content further.
- → Is this bowl gluten-free?
Yes, it is naturally gluten-free if you skip pita or use gluten-free options. Always check ingredient labels for possible cross-contamination.
- → Can I prepare ingredients ahead of time?
Absolutely! Cook quinoa, chop vegetables, and make the dressing in advance for easy assembly during busy days.