Tahini Lemon Quinoa Bowls
- PREP 10min
- COOK 5min
- TOTAL 15min
We love these easy quinoa bowls with fluffy quinoa, greens, veggies, candied nuts, and feta cheese. For a vegan version, leave out the feta cheese or substitute it with cubed or baked tofu.
You Will Need
Quinoa Bowls
1 cup cooked quinoa
1/4 cup lemon garlic tahini dressing, plus more to taste
2 cups baby salad greens
Half of a large thin-skinned cucumber, sliced
1 cup halved cherry tomatoes
2 ounces feta cheese, cubed
1/2 cup candied cashews or toasted nuts, candied cashew recipe below
Maple Candied Cashews
1 cup (85 grams) cashews
2 tablespoons pure maple syrup
Pinch ground cinnamon
Pinch cayenne pepper
Pinch fine sea salt
Directions
Make Candied Cashews
Heat a wide skillet over medium heat, and then add the cashews, maple syrup, pinch of cinnamon and pinch of cayenne. Stir the nuts around the pan for 2 to 3 minutes or until lightly toasted, and the maple syrup begins to stick to them.
Slide the nuts onto a plate or piece of parchment paper, then sprinkle with a pinch of salt. Allow the nuts to cool. If any nuts are stuck together, gently break them apart.
Store cooled candied nuts in an airtight container. They will last at room temperature for one week, in the refrigerator for a few weeks and in the freezer for a month, if not longer.
Build Quinoa Bowls
Make a bed of baby lettuce greens at the bottom of two salad bowls.
Stir two tablespoons of the lemon garlic tahini dressing into the cooked quinoa, then divide between the bowls.
Scatter the cucumber slices, halved cherry tomatoes, cubes of feta cheese, and a handful of candied cashews on top.
Lightly season with salt and pepper, and then drizzle with the remaining dressing.
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste