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Fresh Quinoa Buddha Bowl with Easy Creamy Tahini Dressing

Fresh Quinoa Buddha Bowl - featured image
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A vibrant and nourishing quinoa bowl featuring fresh veggies and a silky, tangy tahini dressing. Perfect for quick, healthy meals that are both satisfying and flavorful.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • Pinch of sea salt
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 cup shredded purple cabbage
  • 1 medium carrot, julienned or grated
  • 1 avocado, sliced
  • Fresh parsley or cilantro, chopped (optional)
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2–3 tablespoons warm water
  • 1 tablespoon maple syrup or honey
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: toasted pumpkin seeds or sesame seeds, feta cheese crumbles, sliced radishes or pickled onions

Instructions

  1. Rinse 1 cup of quinoa under cold water for 30 seconds to remove bitterness.
  2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add quinoa and toast for 2-3 minutes, stirring frequently until nutty aroma develops.
  3. Add 2 cups water or vegetable broth and a pinch of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
  4. Remove from heat and let quinoa sit covered for 5 minutes. Fluff with a fork to separate grains.
  5. While quinoa cooks, prepare veggies: halve cherry tomatoes, dice cucumber, shred cabbage, julienne carrot, and chop parsley or cilantro if using. Slice avocado last to prevent browning.
  6. In a small bowl, whisk together ¼ cup tahini, 2 tablespoons lemon juice, 1 minced garlic clove, and 1 tablespoon maple syrup or honey. Slowly add 2-3 tablespoons warm water while whisking until smooth and pourable. Season with salt and pepper to taste.
  7. In a large bowl, combine fluffy quinoa with chopped veggies (except avocado). Toss gently to mix.
  8. Drizzle tahini dressing over quinoa and veggies, tossing again to coat evenly.
  9. Arrange sliced avocado on top and sprinkle optional toppings like toasted pumpkin seeds or feta cheese.
  10. Serve immediately or chill for 10 minutes for a refreshing cold bowl.

Notes

Rinsing quinoa removes bitterness. Toasting quinoa adds depth of flavor. Add avocado just before serving to avoid browning. The tahini dressing can be made ahead and stored in the fridge for up to 3 days. For nut-free dressing, substitute tahini with sunflower seed butter. Adjust dressing thickness with warm water. Rest quinoa after cooking for fluffiness.

Nutrition

Keywords: quinoa bowl, buddha bowl, tahini dressing, healthy lunch, vegan, gluten-free, easy recipe, meal prep

Find it online: https://merrymorsel.com/fresh-quinoa-buddha-bowl-recipe-with-easy-creamy-tahini-dressing-guide/