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Try SavoraMediterranean Quinoa Power Bowl (Vegan & Gluten-Free)
This vibrant and flavorful Mediterranean Quinoa Power Bowl is packed with plant-based protein, healthy fats, and fresh veggies. It's a delicious and satisfying meal that's perfect for lunch, dinner, or meal prepping. The creamy lemon-tahini dressing ties everything together beautifully!
Ingredients
- Quinoa1 cup
- Water2 cups
- (15 oz), drained and rinsed Chickpeas1 can
- medium, diced Cucumber1
- cup, pitted and halved Kalamata Olives1/2
- block (14 oz), pressed Extra-Firm Tofu1
- Lemon1
- Tahini2 tablespoons
- Olive Oil2 tablespoons
- Nutritional Yeast2 tablespoons
- Garlic Powder1/2 teaspoon
- to taste Salt
- to taste Pepper
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Learn MoreMethod
Cook the Quinoa: Rinse the quinoa in a fine-mesh sieve. Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let cool slightly.
Prepare the Tofu Feta: Press the tofu to remove excess water. Cut the tofu into small cubes. In a bowl, whisk together 1 tablespoon olive oil, the juice of 1/2 lemon, nutritional yeast, garlic powder, salt, and pepper. Marinate the tofu in the mixture for at least 15 minutes (or longer for more flavor).
Make the Lemon-Tahini Dressing: In a small bowl, whisk together the tahini, the juice of the remaining 1/2 lemon, 1 tablespoon olive oil, and 2 tablespoons of water. Add more water if needed to reach desired consistency. Season with salt and pepper to taste.
Assemble the Bowls: In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, and Kalamata olives.
Add the Tofu Feta: Gently fold in the marinated tofu feta.
Drizzle with Dressing: Drizzle the lemon-tahini dressing over the bowl.
Serve: Serve immediately or chill for later. Garnish with fresh herbs like parsley or dill, if desired.
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