Mediterranean Quinoa Power Bowl with Herbed Tahini Dressing (15 Minutes)

The Workday Wonder

I created this bowl during my meal prep obsession phase when I was tired of sad desk salads. The key is the herbed tahini dressing – it transforms simple quinoa and vegetables into something that actually makes me excited for lunch. I make a big batch of the dressing on Sunday and use it all week. It keeps perfectly in the fridge and makes any combination of leftover vegetables taste like a gourmet meal.

Ingredients

• 2 cups cooked quinoa (or 3/4 cup dry quinoa)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

Herbed Tahini Dressing

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon raw honey
• 3-4 tablespoons warm water
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Make the dressing: In a small bowl, whisk together tahini, lemon juice, and minced garlic. Slowly drizzle in olive oil while whisking to emulsify. Add herbs, honey, salt, and pepper.
2. Thin the dressing: Gradually whisk in warm water, 1 tablespoon at a time, until dressing reaches a creamy, pourable consistency. Taste and adjust seasoning.
3. Prepare the bowl base: If using dry quinoa, cook according to package directions and let cool slightly. Fluff with a fork and season with a pinch of salt.
4. Prep the vegetables: While quinoa cools, dice cucumber, halve cherry tomatoes, and slice red onion. Rinse chickpeas in cold water and drain well.
5. Assemble the bowls: Divide quinoa among 4 bowls. Top each with chickpeas, cucumber, tomatoes, red onion, olives, and feta if using.
6. Finish and serve: Drizzle generously with herbed tahini dressing and sprinkle with fresh parsley and mint. Serve immediately or pack for meal prep.

Tips

• Make extra dressing – it keeps in the fridge for up to 1 week
• For meal prep, pack dressing separately to prevent soggy vegetables
• Add protein with grilled chicken, salmon, or hard-boiled eggs
• Substitute couscous or brown rice for quinoa if preferred
• Roasted red peppers make a delicious addition
• For vegan option, skip the feta and add avocado