Description
This vibrant Quinoa Power Bowl combines protein-rich quinoa with a rainbow of fresh vegetables, chickpeas, and a zesty lemon-tahini dressing. It’s the perfect balance of nutrients, flavors, and textures – a complete meal that’s as nourishing as it is delicious! Ready in under 30 minutes, it’s ideal for meal prep, busy weeknights, or a satisfying lunch that will keep you energized all day.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup baby spinach or arugula, roughly chopped
- 1 red bell pepper, diced
- 1 medium avocado, sliced
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
For the Lemon-Tahini Dressing:
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice (about ½ lemon)
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt & freshly ground black pepper, to taste
Instructions
- Cook the quinoa: In a medium saucepan, bring the broth to a gentle boil. Stir in your rinsed quinoa, cover, and reduce heat to low. Let it simmer for about 15 minutes, until liquid’s absorbed and quinoa’s tender. Turn off the heat, fluff with a fork, and set aside to cool slightly.
- Warm the chickpeas (optional): For a cozy touch, heat a small skillet over medium heat, add a drizzle of olive oil and your chickpeas. Season with a pinch of salt and pepper, then sauté for 4–5 minutes until they get just a hint of golden crisp.
- Make the dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, honey (or maple syrup), and minced garlic. Add warm water a tablespoon at a time until you hit a pourable consistency. Taste, then season with salt and pepper.
- Prep the veggies: While quinoa’s cooling, halve the cherry tomatoes, dice cucumber and red pepper, slice avocado, and chop your greens and herbs.
- Build your power bowl: Divide the quinoa between 4 bowls. Arrange chickpeas, tomatoes, cucumber, spinach, and red pepper in colorful sections on top. Nestle those avocado slices in the center. Sprinkle with feta and fresh herbs.
- Finish and serve: Drizzle each bowl with the lemon-tahini dressing. Give everything a gentle stir to mingle the flavors, then dig in!
Notes
- For meal prep: Store components separately and assemble just before eating. Keep dressing in a separate container.
- Make it vegan: Skip the feta cheese or substitute with a plant-based alternative.
- Add more protein: Top with grilled chicken, salmon, or a hard-boiled egg.
- Grain variations: Substitute quinoa with farro, brown rice, or cauliflower rice for low-carb.
- Dressing will thicken when refrigerated; add a splash of warm water to thin if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 425
- Sugar: 5g
- Sodium: 345mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 8mg