Cucumber-Dill Grain Bowl with Lemon-Tahini
A refreshing grain bowl featuring quinoa, crisp cucumbers, and a zesty lemon-tahini dressing, perfect for warm days. This mediterranean-inspired whole30 (dairy-free) ready in about 35 minutes pairs quinoa, medium cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 1 medium cucumber
- 1 cup cherry tomatoes
- 2 tbsp fresh dill
- 3 tbsp tahini
- 1 lemon
- 2 tbsp water
- 1 clove garlic
- 1/4 tsp sea salt
- pinch black pepper
Instructions
- Step 1: Rinse quinoa thoroughly, then cook in 2 cups water for 15 minutes until fluffy and water is absorbed. Fluff with a fork and let cool.
- Step 2: Dice cucumber into 1/4-inch cubes and halve cherry tomatoes. Chop 1 tbsp dill for the bowl.
- Step 3: In a small bowl, whisk together tahini, juice from half the lemon, minced garlic, water, 1/4 tsp salt, and a pinch of black pepper until smooth.
- Step 4: In a large bowl, combine cooled quinoa, cucumber, tomatoes, and 1 tbsp dill. Drizzle with tahini dressing and toss gently.
- Step 5: Serve chilled, garnished with remaining dill and lemon zest.
Frequently asked questions
How long does Cucumber-Dill Grain Bowl with Lemon-Tahini take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cucumber-Dill Grain Bowl with Lemon-Tahini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Cucumber-Dill Grain Bowl with Lemon-Tahini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cucumber-Dill Grain Bowl with Lemon-Tahini for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cucumber-Dill Grain Bowl with Lemon-Tahini dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This bowl was refreshing and perfect for a hot day. The lemon-tahini sauce was a game-changer!
- ★★★★★
My whole family loved the dill and cucumber combo. Made it twice this week!
- ★★★★☆
A bit bland for my taste, but the grain base was great. Maybe add more herbs next time.
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