Lemon Tahini Quinoa Bowl (Printable)
Nutty quinoa paired with crispy artichokes, fresh vegetables, and tangy lemon-tahini dressing in a vibrant bowl.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 tsp salt
→ Crispy Artichokes
04 - 2 (14 oz) cans artichoke hearts, drained, patted dry, quartered
05 - 2 tbsp olive oil
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper
→ Fresh Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, diced
12 - 1/2 small red onion, thinly sliced
13 - 2 cups baby spinach or mixed greens
14 - 1/4 cup fresh parsley, chopped
→ Lemon Tahini Dressing
15 - 1/3 cup tahini
16 - 1/4 cup fresh lemon juice (about 1 large lemon)
17 - 2 tbsp olive oil
18 - 1 tbsp maple syrup or agave
19 - 1 small garlic clove, minced
20 - 2-4 tbsp cold water (to thin)
21 - 1/2 tsp salt
22 - 1/4 tsp black pepper
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
03 - While quinoa cooks, toss artichoke quarters with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange in a single layer on the prepared baking sheet.
04 - Roast artichokes for 25-30 minutes, turning halfway, until golden brown and crisp at the edges.
05 - In a bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and black pepper. Whisk in water, 1 tablespoon at a time, until the dressing is smooth and pourable.
06 - Divide quinoa among four bowls. Top each with baby spinach, tomatoes, cucumber, red onion, parsley, and crispy artichokes. Drizzle generously with lemon tahini dressing.
07 - Serve immediately, or chill for a refreshing cold grain bowl.
# Expert Advice:
01 -
- The tahini dressing comes together in seconds but tastes like something youd order at a restaurant
- Crispy artichokes are the unexpected star that makes this feel indulgent despite being so wholesome
02 -
- Patting the artichokes completely dry before roasting is the difference between crispy and soggy
- The dressing thickens up in the fridge, so add a splash of water before serving leftovers
03 -
- Double the dressing and keep it in a jar in the fridge for salads all week long
- If your tahini is separated, whisk the jar thoroughly before measuring