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Fresh Quinoa Buddha Bowl Recipe with Creamy Tahini Dressing

fresh quinoa buddha bowl - featured image
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A quick, easy, and healthy quinoa Buddha bowl featuring fresh vegetables and a silky creamy tahini dressing. Perfect for a satisfying weekday lunch or casual brunch.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 2 cups (60g) fresh baby spinach or mixed greens
  • 1 medium carrot, shredded or julienned
  • 1 ripe avocado, sliced
  • 1 can (15oz/425g) chickpeas, drained and rinsed (optional)
  • ¼ cup (60ml) tahini paste
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 garlic clove, minced
  • 2–4 tablespoons (30–60ml) warm water
  • 1 tablespoon (15ml) maple syrup or honey
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: 1 tablespoon (15g) toasted sesame seeds, fresh herbs like parsley or cilantro chopped, pinch of red pepper flakes

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh sieve to remove bitterness.
  2. Add rinsed quinoa to a medium saucepan with 2 cups (475ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
  4. While quinoa cooks, halve cherry tomatoes, dice cucumber, shred carrot, slice avocado, and rinse and spin dry baby spinach or greens.
  5. Drain and rinse chickpeas if using. Place all veggies and chickpeas in a large bowl.
  6. In a small bowl, whisk together tahini paste, fresh lemon juice, minced garlic, and maple syrup or honey.
  7. Gradually add warm water, whisking until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
  8. Add the slightly cooled quinoa to the bowl with veggies. Pour the creamy tahini dressing over the mixture, tossing gently to combine without mashing the avocado.
  9. Sprinkle with toasted sesame seeds, chopped fresh herbs, and red pepper flakes if desired.
  10. Portion into individual bowls and enjoy immediately, or refrigerate for up to 2 days. Add avocado fresh if possible.

Notes

Rinse quinoa thoroughly to remove bitterness. Add warm water gradually to tahini dressing to achieve silky texture. Add avocado fresh to avoid browning. Dressing can be adjusted with extra lemon juice or salt to brighten flavors. Store avocado separately to prevent browning.

Nutrition

Keywords: quinoa bowl, Buddha bowl, tahini dressing, healthy lunch, vegetarian, gluten-free, plant-based, easy recipe

Find it online: https://tinastirs.com/fresh-quinoa-buddha-bowl-recipe-with-creamy-tahini-dressing-easy-and-healthy/