Best 4 Quinoa Bowl With Tahini Dressing Recipes

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**Introducing a Flavorful Culinary Journey: Quinoa Bowl with Tahini Dressing and Accompanying Recipes**

Embark on a culinary adventure with our tantalizing quinoa bowl, a symphony of flavors and textures that will delight your taste buds. This wholesome dish features a bed of fluffy quinoa, topped with roasted vegetables, crisp greens, and a creamy tahini dressing. Indulge in the vibrant medley of colors and savor the harmonious blend of flavors in every bite.

Our collection of recipes offers a diverse selection of culinary creations to complement your quinoa bowl. Craft a zesty roasted vegetable medley with our easy-to-follow guide, ensuring perfectly caramelized and flavorful vegetables. Discover the art of making a creamy tahini dressing, a versatile sauce that adds a touch of richness and tang to your bowl.

For those seeking a protein boost, explore our succulent grilled chicken recipe, marinated in aromatic herbs and spices, resulting in tender and juicy chicken that pairs perfectly with the quinoa bowl. Craving a vegetarian alternative? Our flavorful black bean and corn salsa offers a vibrant and protein-packed option, adding a pop of color and texture to your bowl.

Elevate your quinoa bowl experience with our refreshing cucumber and tomato salad, a delightful accompaniment that provides a refreshing contrast to the hearty bowl. And for a touch of crunch, prepare our crunchy tortilla strips, a simple yet satisfying addition that adds a delightful textural element.

Dive into a culinary journey with our quinoa bowl and its accompanying recipes. Each dish is carefully crafted to offer a unique taste experience, ensuring a satisfying and memorable meal. Embark on this culinary adventure and relish the symphony of flavors that awaits you.

Here are our top 4 tried and tested recipes!

QUINOA BOWL WITH CRISPY BRUSSELS SPROUTS, EGGPLANT AND TAHINI



Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini image

There's a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.

Provided by Melissa Clark

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 tablespoons fresh lemon juice, plus more as needed
1 garlic clove, finely grated or minced
1/4 teaspoon kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
3 tablespoons tahini
1 pound brussels sprouts, cleaned and trimmed (halved if they're larger than 1 inch)
1 1/2 pounds eggplant, cut into 1 1/2-inch pieces
Extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1 cup quinoa
2 tablespoons fresh lemon juice
1 tablespoon honey or agave syrup
Large pinch of red-pepper flakes, plus more for serving
1 cup cherry tomatoes, quartered
Fresh mint leaves, for serving

Steps:

  • Heat oven to 425 degrees.
  • Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
  • Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
  • While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
  • In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
  • To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.

QUINOA POWER BOWLS WITH BUTTERNUT SQUASH AND TAHINI SAUCE



Quinoa Power Bowls with Butternut Squash and Tahini Sauce image

One of my go-to meals during the week is a grain bowl filled with vegetables; I especially love it because I can switch up the produce with the seasons. This autumnal version is extra delicious because it has a good balance of sweetness from the butternut squash, tartness from the dried cranberries and a savory nuttiness from the tahini sauce (which I seriously put on everything).

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup quinoa
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small butternut squash (about 1 pound) peeled and cut into 3/4-inch cubes
1 medium yellow onion, thinly sliced
3 cups coarsely chopped kale (about 2 1/2 ounces or 1/2 bunch)
1/4 cup tahini
1 clove garlic, grated
1/2 lemon, juiced
1 tablespoon honey
1/2 cup dried cranberries
1/2 cup roasted pecans, coarsely chopped

Steps:

  • Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
  • While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
  • Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
  • Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.

QUINOA BOWL WITH TAHINI DRESSING



Quinoa Bowl With Tahini Dressing image

This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Time 45m

Number Of Ingredients 9

1 pound broccoli, florets with tender stems, halved if large
1 red onion (8 ounces), cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup quinoa, rinsed and drained
1/2 cup tahini, well stirred
1/4 cup fresh lemon juice (from 2 lemons)
2 cups packed mint leaves, plus more for serving
Sliced avocado, sliced cucumber, and lightly toasted sliced almonds, for serving

Steps:

  • Preheat oven to 425 degrees. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender, about 25 minutes.
  • In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn off heat and let stand 10 minutes. Fluff with a fork.
  • Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 teaspoon salt and 1/4 teaspoon pepper. Serve quinoa topped with roasted vegetables, avocado, and cucumber, and sprinkled with almonds and mint, with dressing on the side.

QUINOA SALAD WITH TAHINI DRESSING



Quinoa Salad With Tahini Dressing image

Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.

Provided by Lille

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cup quinoa, rinsed and drained
1/2 teaspoon salt, divided
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons warm water
1/4 cup tahini
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon aleppo pepper
2 cups grape tomatoes, halved (can sub cherry tomatoes)
1 cup English cucumber, diced
2/3 cup parsley, chopped
1/3 cup of fresh mint, chopped
3 green onions, thinly sliced

Steps:

  • Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
  • In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
  • Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
  • This recipe can be refrigerated up to 3 days.
  • The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.

Tips:

  • Quinoa is a great source of plant-based protein and fiber. It's also gluten-free and easy to digest.
  • Use a vegetable broth or water to cook the quinoa instead of plain water for added flavor.
  • Toast the quinoa before cooking to give it a nutty flavor.
  • Use fresh, seasonal vegetables in your quinoa bowl. You can use whatever vegetables you like, but some good options include roasted broccoli, roasted sweet potatoes, sautéed kale, and grilled zucchini.
  • Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
  • Tahini dressing is a great way to add flavor and creaminess to your quinoa bowl. You can also use other dressings, such as lemon-tahini dressing, avocado dressing, or salsa.
  • Top your quinoa bowl with your favorite toppings, such as chopped nuts, seeds, avocado, crumbled feta cheese, or a dollop of yogurt.

Conclusion:

Quinoa bowls are a healthy, delicious, and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover vegetables. With so many different variations to choose from, there's sure to be a quinoa bowl recipe that everyone will love.

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