Print

Fresh Quinoa Power Bowl Recipe with Easy Creamy Tahini Dressing

fresh quinoa power bowl - featured image
Print Recipe

A fresh and vibrant quinoa power bowl with a creamy tahini dressing, perfect for quick lunches, light dinners, or post-workout meals. This recipe is easy to make, nutritious, and naturally vegan and gluten-free.

Ingredients

Scale
  • 1 cup (170g) dry quinoa, rinsed well
  • 2 cups (475ml) water or vegetable broth
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, diced
  • 1/2 cup (60g) shredded carrots
  • 1/4 cup (10g) fresh parsley, chopped
  • 1 ripe avocado, sliced
  • 1 cup (165g) cooked or canned chickpeas, rinsed and drained
  • For the Creamy Tahini Dressing:
  • 1/3 cup (80g) tahini paste
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 clove garlic, minced
  • 3–4 tablespoons (45-60ml) warm water
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cumin (optional)

Instructions

  1. Rinse 1 cup (170g) quinoa under cold running water for about 30 seconds using a fine-mesh sieve to remove bitterness.
  2. Transfer rinsed quinoa to a medium saucepan and add 2 cups (475ml) water or vegetable broth. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes without lifting the lid.
  4. Remove from heat and keep covered for another 5 minutes to finish steaming. Fluff quinoa with a fork and set aside to cool slightly.
  5. While quinoa cooks, wash and chop cherry tomatoes, cucumber, red bell pepper, and shred carrots. Combine all chopped veggies with rinsed chickpeas in a large mixing bowl.
  6. In a small bowl, whisk together tahini paste, fresh lemon juice, minced garlic, olive oil, and salt. Slowly add warm water, whisking continuously until the dressing is smooth and pourable. Add cumin if using.
  7. Once quinoa has cooled slightly, add it to the vegetable mixture and toss gently to combine.
  8. Scoop the quinoa and veggie mix into bowls, top with avocado slices, and drizzle generously with the creamy tahini dressing.

Notes

Keep the dressing separate until just before serving to prevent soggy veggies. Rinse quinoa well to remove bitterness. Fluff quinoa with a fork instead of stirring to keep grains light and separate. Use warm water to thin tahini dressing slowly for smooth texture. The bowl holds well in the fridge for up to 3 days.

Nutrition

Keywords: quinoa bowl, tahini dressing, vegan, gluten-free, healthy lunch, easy dinner, plant-based, power bowl

Find it online: https://chrisfeasts.com/fresh-quinoa-power-bowl-recipe-with-easy-creamy-tahini-dressing/