Mushroom-Leek Quinoa Bowl with Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A protein-packed bowl featuring earthy mushrooms, sweet leeks, and a bright citrus dressing over fluffy quinoa. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs quinoa, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed quinoa
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 large, sliced (white and light green parts) leeks
• 2 cups, sliced mixed mushrooms
• 1 tbsp, chopped fresh thyme
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 sliced leek and cook for 3 minutes until softened.
3. Step 3: Add 2 cups sliced mushrooms and 1 tbsp chopped thyme, cooking for 8-10 minutes until mushrooms release liquid and turn golden.
4. Step 4: Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, and salt in a small bowl to make the dressing.
5. Step 5: Fluff cooked quinoa with a fork, then fold in mushroom-leek mixture and 1/4 cup chopped parsley. Drizzle with dressing and toss to coat evenly.