Tahini Lemon Quinoa Bowls
These quinoa bowls come with homemade tahini garlic lemon dressing and maple candied cashews!
My family has been on a bit of a bowl kick lately where we have been eating so many dishes that have a base with some type of grain whether it’s rice, quinoa, couscous, or pasta and then lots of toppings. This quinoa bowl was something from a dream if you ask me. I absolutely adore the homemade lemon garlic tahini dressing. I was pleasantly surprised by the maple candied cashews because as someone who is not a huge fan of maple flavor, I didn’t expect to enjoy that. Couple all of that with feta, cucumbers, tomatoes, greens, and a protein of your choice? Magical.
What You Need:
For the Lemon Garlic Tahini Dressing:
1/4 cup well-stirred tahini
1 clove minced garlic
3 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. maple syrup
1 tsp. sesame oil
1/4 tsp. smoked paprika
1/4 tsp. sea salt
3 Tbsp. cold water
For the Maple Candied Cashews:
1 cup cashews
2 Tbsp. maple syrup
Pinch ground cinnamon
Pinch cayenne pepper
Pinch sea salt
For the Quinoa Bowls:
1 cup cooked quinoa
1/4 cup prepared lemon garlic tahini dressing, plus some
2 cups baby salad greens
Half a large cucumber, sliced
1 cup cherry tomatoes, halved
2 oz. feta cheese cubes or crumbles
1/2 cup prepared candied cashews
Protein of your choice, if desired
Directions:
For the Lemon Garlic Tahini Dressing: Whisk everything except the cold water together in a small bowl.
Then add the water and whisk until creamy. If you want a little thinner consistency, add a little more water.
For the Maple Candied Cashews: In a medium skillet over medium heat, add cashews, maple syrup, cinnamon, and cayenne.
Stir around the pan for 2 to 3 minutes or until lightly toasted and syrup begins to stick to cashews.
Transfer to a plate or a piece of parchment paper and sprinkle with a little salt. Let cool. Once cooled, break up if needed.
For the Quinoa Bowls: Make a bed of greens at the bottom of two bowls.
Use 2 Tbsp. lemon garlic tahini dressing into cooked quinoa and divide between bowls.
Top with cucumber, cherry tomatoes, feta, and some candied cashews. Season with salt and pepper. Serve with additional dressing.
Recipe from Inspired Taste