Best 3 Quinoa Bowl With Tahini Dressing Recipes
In the realm of wholesome and nutritious meals, the quinoa bowl with tahini dressing stands out as a culinary masterpiece. This delectable dish combines the goodness of protein-rich quinoa, a variety of colorful vegetables, and a creamy, tangy tahini sauce. With its vibrant flavors and textures, the quinoa bowl not only tantalizes the taste buds but also nourishes the body with essential nutrients. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you in crafting the perfect quinoa bowl, offering tips on selecting the finest ingredients, preparing the quinoa, and assembling the bowl with an array of toppings. Get ready to embark on a culinary journey as we explore the secrets of creating a flavorful and satisfying quinoa bowl with tahini dressing.
Here are our top 3 tried and tested recipes!
QUINOA POWER BOWLS WITH BUTTERNUT SQUASH AND TAHINI SAUCE
One of my go-to meals during the week is a grain bowl filled with vegetables; I especially love it because I can switch up the produce with the seasons. This autumnal version is extra delicious because it has a good balance of sweetness from the butternut squash, tartness from the dried cranberries and a savory nuttiness from the tahini sauce (which I seriously put on everything).
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
- While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
- Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
- Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.
QUINOA SALAD WITH TAHINI DRESSING
Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.
Provided by Lille
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
- In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
- Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
- This recipe can be refrigerated up to 3 days.
- The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.
QUINOA BOWL WITH TAHINI DRESSING
This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender, about 25 minutes.
- In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn off heat and let stand 10 minutes. Fluff with a fork.
- Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 teaspoon salt and 1/4 teaspoon pepper. Serve quinoa topped with roasted vegetables, avocado, and cucumber, and sprinkled with almonds and mint, with dressing on the side.
Tips:
- Cook the quinoa according to the package instructions. You can use a rice cooker or a saucepan.
- While the quinoa is cooking, prepare the vegetables. Chop the cucumber, tomato, and red onion. You can also add other vegetables of your choice, such as bell pepper, zucchini, or carrot.
- Make the tahini dressing by whisking together the tahini, lemon juice, olive oil, garlic, salt, and pepper. You can also add a little water to thin out the dressing, if desired.
- Assemble the quinoa bowl by placing a bed of quinoa in a bowl. Top with the vegetables and drizzle with the tahini dressing. You can also add other toppings of your choice, such as crumbled feta cheese, chopped nuts, or seeds.
- Enjoy the quinoa bowl immediately!
Conclusion:
Quinoa bowls are a healthy and delicious meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover quinoa. With so many different variations possible, you can easily customize quinoa bowls to your own taste. So next time you are looking for a quick and easy meal, try making a quinoa bowl. You won't be disappointed!
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