DIY Greek Quinoa Bowl
Super simple to assemble and flavor-packed, DIY Greek Quinoa Bowls are perfect for dinner or lunch anytime. Topped with a creamy, tangy tahini dressing, these bowls are easy to prep and are so darn delicious!
Ingredients
For the Bowls
- 1 cup quinoa rinsed and drained
- ½ teaspoon salt
- 1 15- oz can chickpeas or 2 cup cooked lentils or white beans
- 1 English cucumber thinly sliced
- 1-2 bell peppers red, orange, or yellow, thinly sliced
- 1 pint cherry tomatoes
- 4 cups baby spinach
For the Tahini Dressing
- ¼ cup tahini sesame seed paste
- 1 clove garlic very finely minced or grated
- ½ cup red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon dried oregano
- 1 teaspoon honey
- ⅓ cup warm water
Instructions
- Place the rinsed, drained quinoa in a medium saucepan. Add 2 cups of water and the salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 18 minutes. Turn off the heat and let sit for an additional 5 minutes. Uncover and fluff with a fork.
- Add the rinsed, drained chickpeas and stir to warm through.
- In a medium bowl or jar, whisk or shake together the tahini, garlic, vinegar, salt, oregano, honey and water until very well combined.
- Assemble by dividing the spinach, quinoa/chickpea mixture, cucumber, bell peppers, and tomatoes in bowls. Drizzle with the Tahini Dressing and serve.
Notes
Serve all the parts of the bowl (quinoa, chickpeas, veggies) separately on a plate with the Tahini Dressing on the side for dipping.
Add simply grilled chicken or shrimp to bump up the protein.
Use white beans in place of the chickpeas, brown rice in place of the quinoa, and any mix of veggies you like. These are DIY bowls, so feel free to use what you like and what you have on hand!
