Tahini Quinoa Bowl
- PREP 10min
- COOK 5min
- TOTAL 15min
We love these easy quinoa bowls with fluffy quinoa, greens, veggies, candied nuts, and feta cheese. For a vegan version, leave out the feta cheese or substitute it with cubed or baked tofu.
You Will Need
Quinoa Bowls
1 cup cooked quinoa
1/4 cup lemon garlic tahini dressing, plus more to taste
2 cups baby salad greens
Half of a large thin-skinned cucumber, sliced
1 cup halved cherry tomatoes
2 ounces feta cheese, cubed
1/2 cup candied cashews or toasted nuts, candied cashew recipe below
Maple Candied Cashews
1 cup (85g) cashews
2 tablespoons pure maple syrup
Pinch ground cinnamon
Pinch cayenne pepper
Pinch fine sea salt
Directions
Make candied cashews: Heat a wide skillet over medium heat, and then add 1 cup of cashews, 2 tablespoons maple syrup, a pinch of cinnamon, and a pinch of cayenne. Stir the nuts around the pan for 2 to 3 minutes or until lightly toasted and the maple syrup begins to stick to them. Transfer to a plate or piece of parchment paper, then sprinkle with a pinch of salt. Allow to cool. If any nuts are stuck together, gently break them apart.
Make quinoa bowls: Make a bed of greens at the bottom of two salad bowls. Stir two tablespoons of the lemon garlic tahini dressing into 1 cup of cooked quinoa, then divide between the bowls. Scatter the cucumber slices, cherry tomatoes, cubes of feta cheese, and a handful of candied cashews on top. Lightly season with salt and pepper, and then drizzle with the remaining dressing.
Adam and Joanne's Tips
- Make-ahead quinoa bowls: Layer cooked quinoa mixed with some dressing at the bottom of a mason jar, followed by chopped vegetables, feta cheese, and nuts; store the remaining dressing separately to prevent sogginess. By layering like this, you will keep the vegetables crisp and the salad fresh for up to 3 days, allowing you to drizzle the remaining dressing over the salad just before serving.
- Storing leftover candied nuts: Store cooled candied nuts in an airtight container. They will last at room temperature for one week, in the refrigerator for a few weeks and in the freezer for a month, if not longer.
- The nutrition facts provided below are estimates.