Tahini Quinoa Bowl

This quinoa bowl recipe is one of my go-to quick and healthy meals. You’ve got fluffy quinoa, crisp veggies, sweet candied nuts, and plenty of feta, all brought together with our five-minute lemon garlic tahini dressing.

This quinoa bowl recipe always puts a smile on my face. It’s one of my absolute favorite ways to eat quinoa! The quinoa makes it hearty and filling, while the veggies and nuts add that perfect fresh crunch. I could honestly eat this every week, and luckily, it’s super make-ahead friendly (see below for tips)!

Bowl recipes like this are so easy to customize! Pick your base, pile on your favorite veggies and protein, and finish with a great dressing or sauce. In this recipe, the quinoa and feta bring plenty of protein, but you can always toss in some cooked chickpeas, baked tofu, or even cubed chicken breast (I’m obsessed with our skillet chicken breast). If you love bowls as much as we do, check out our curried chickpea bowls, too!

Key Ingredients

• Quinoa: I always use my favorite quinoa recipe for this bowl (it only takes about 20 minutes!). I like to double the batch so I have extra on hand. It keeps in the fridge for up to 5 days or in the freezer for up to 2 months.
• Tahini Dressing: If you haven’t tried our tahini dressing yet, you’re in for a treat! Just whisk together tahini, garlic, lemon juice, olive oil, maple syrup, toasted sesame oil, salt, and a pinch of smoked paprika. It’s so easy and absolutely delicious on these quinoa bowls.
• Veggies: You’ve got lots of options here! Use whatever fresh veggies you love, or swap in some roasted ones. In our photos, I used salad greens, cucumber, and tomatoes, but feel free to mix it up.
• Feta: I’m a big fan of feta cheese, so I usually buy it in blocks and cut it into cubes for these bowls. You can swap in other cheeses if you like. Fresh mozzarella or grilled halloumi are both amazing here.
• Candied Cashews: If you’re in a hurry, just toss in some nuts straight from the container. But if you have five extra minutes, you have to try our easy candied cashews (inspired by our candied pecans). We make them in a skillet with maple syrup, cinnamon, cayenne, and salt. So simple and so good!

Find the full recipe with measurements below.

How to Make Quinoa Bowls with Tahini Dressing

Tip 1: Cooking the quinoa. We have an article all about how to cook quinoa, but I’ll give you the overview here. Our go-to method is super simple and only takes about 20 minutes.

1. Give your quinoa a good rinse. This washes away the natural saponin coating, so your quinoa won’t taste bitter or soapy.
2. We always use a 2-to-1 ratio of water to quinoa.
3. Add your rinsed quinoa and water (or broth for extra flavor) to a medium saucepan. Bring it to a boil, then turn the heat down and let it simmer gently until all the liquid is gone (10 to 15 minutes).
4. Once the liquid is absorbed, take the pan off the heat, and let it hang out for 5 minutes. Then, fluff it up with a fork.

Tip 2: Make quick candied cashews. These are optional, and you can probably buy some at the store, but our 5-minute recipe is perfect for this bowl.

1. Toss your cashews, maple syrup, and spices into a skillet over medium heat.
2. Stir them around for a couple of minutes, just until they’re lightly toasted and the maple syrup gets sticky.
3. Spread the nuts out on a plate or parchment, sprinkle with a pinch of salt, and let them cool. If any stick together, just break them apart.

Tip 3: Assembling the bowls. Start with a bed of greens, then toss your quinoa with a couple of spoonfuls of dressing to make it extra delicious. Pile on your favorite veggies, some feta, those candied cashews, and a little more dressing to finish.

More Quinoa Recipes

• Quinoa Salad
• Quinoa Black Bean Salad
• Vegetarian Chili