This simple quinoa bowl is perfect for quick, healthy meals! There are perfectly cooked quinoa, fresh veggies, candied fruit and feta, all bundled with our amazing five-minute lemon garlic tahini sauce. They are so nice!
I’m always happy when I have this simple quinoa bowl in front of me. Honestly, this is one of my favorite quinoa recipes! Thanks to quinoa and fresh and crunchy vegetables and nuts, it’s so comforting and filling. Then there is the feta cheese, which does put the whole bowl on top. I can eat this week and it’s great because it’s friendly (details below)!
A bowl recipe like quinoa is a staple in our kitchen. I like them to be customized easily. Choose your base, add some vegetables and protein, and serve with your favorite salad seasoning or seasoning. For this bowl we get a lot of protein from quinoa and fond cheese, but you can always add it with a small amount of cooked chickpeas, roasted tofu, or cube chicken breast (I love this skillet chicken breast)! Another bowl recipe I saw was this curry chickpea bowl!
Key Ingredients
- Quinoa: I followed my favorite quinoa recipe, which took about 20 minutes from start to finish. Since it’s easy to make quinoa ahead of time, I usually double the batch. It can last for 5 days in an airtight container in the refrigerator or for 2 months in the freezer.
- Tahini sauce: If you haven’t tried our five-minute tahini dressing, I can’t wait for you to make it! You will stir in the tahini, garlic, lemon juice, olive oil, maple syrup, toasted sesame oil, salt and a small amount of smoked paprika. It’s easy to drizzle on these quinoa bowls!
- vegetable: When it comes to vegetables, you play some games. Add them fresh or swap them for roasted vegetables. My photos used salad vegetables, cucumbers and tomatoes.
- Feta cheese: I love feta. I bought it’s chunks and cut it into cubes. Feel free to replace it with other cheese. Fresh mozzarella or lightly grilled Halloumi cheese is very good.
- Candied cashews: If you are short of time, you can throw nuts from the container, but if you have 5 minutes, make our candied cashews (based on our candied pecans loose). We make them into a frying pan with maple syrup, cinnamon, chili and salt. They are super simple!
Tahini Quinoa Bowl
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We love these simple quinoa bowls with fluffy quinoa, veggies, veggies, candied fruit and feta cheese. For the vegetarian version, omit feta cheese or replace it with cubes or baked tofu.
2 servings
You will need
Quinoa Bowl
1 cup cooked quinoa
1/4 cup lemon garlic tahini sauce, and more flavors
2 cups baby salad vegetables
Half of the big cucumber, sliced thinly
1 cup halved cherry tomatoes
2 oz of sheep cheese, cube
1/2 cup candied cashew or toasted nuts, below candied cashew recipe
Candied Maple Cashew
1 cup (85g) cashew nuts
2 tablespoons pure maple syrup
Crushed cinnamon
Cayenne Pepper
Pinch fine sea salt
direction
1Make candied cashew nuts: Heat a wide skillet over medium heat, then add 1 cup cashew nuts, 2 tablespoons maple syrup, a little cinnamon and a pinch of chili. Stir the nuts for 2 to 3 minutes, or until lightly baked, the maple syrup begins to stick to them. Transfer to a plate or parchment paper and sprinkle with a little salt. Allow cooling. If any nuts are stuck together, gently separate them.
2Make Quinoa Bowl: Make a bed of vegetables on the bottom of two salad bowls. Stir two tablespoons of lemon garlic tahini into 1 cup of cooked quinoa and divide between bowls. Sprinkle cubes of cucumber, cherry tomatoes, feta cubes and a few candied cashews on top. Season lightly with salt and pepper, then drizzle with the remaining dressing.
Adam and Joanne’s Tips
- To make a quinoa bowl: Mix the cooked quinoa with the bottom of the mason jar and chop the vegetables, feta cheese and nuts; store the remaining seasoning separately to prevent moisturization. With this layering, you will keep the vegetables crisp and fresh salad for up to 3 days, allowing you to drizzle the remaining seasonings on the salad before serving.
- Store the remaining candied fruit: Store the cooled candied nuts in an airtight container. They will last for a week at room temperature, in the refrigerator for several weeks, and in the refrigerator for a month (even if not longer).
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 bowl (2 recipes)
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Calories
573
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Total fat
35.8 grams
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Saturated fat
9G
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cholesterol
25.2mg
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sodium
526.7mg
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carbohydrate
51.4g
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Dietary fiber
6.7 grams
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Total sugar
17.4g
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protein
18.4g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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