Spotlight Quinoa Bowl
A colorful, protein-packed bowl with quinoa, roasted vegetables, and a zesty tahini dressing. This Middle Eastern-inspired salad recipe (vegan), ready in about 40 minutes, pairs quinoa, chickpeas, carrots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 uncooked quinoa quinoa
- 1 can (15 oz) chickpeas, drained and rinsed chickpeas
- 1 large carrot, grated carrots
- 1/2 cucumber, diced cucumber
- 3 tbsp tahini tahini
- 2 tbsp fresh lemon juice lemon juice
- 2 tbsp water water
- 1/4 cup chopped parsley parsley
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook quinoa according to package instructions, using 2 cups water. Drain and fluff with a fork.
- Step 2: In a large bowl, combine cooked quinoa, chickpeas, grated carrot, and diced cucumber. Mix gently to combine.
- Step 3: Whisk tahini, lemon juice, water, and parsley in a small bowl — dressing should be smooth and slightly thick. Add to quinoa bowl and toss until well coated.
- Step 4: Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.
