Description
A nutritious and flavorful quinoa bowl packed with seasonal vegetables and topped with creamy tahini dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 tbsp olive oil
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 cups baby spinach
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- Cook quinoa in water for 15 minutes or until fluffy.
- Heat olive oil in a pan and sauté bell pepper for 3 minutes.
- Mix tahini, lemon juice, maple syrup, garlic, salt, and pepper in a bowl.
- Combine quinoa, vegetables, and spinach in a large bowl.
- Drizzle with tahini dressing before serving.
Notes
- Use seasonal vegetables for best flavor.
- Store leftovers in an airtight container for up to 2 days.
- Add grilled chicken or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa bowl, tahini dressing, healthy lunch