# Quinoa Veg Bowl with Tahini Dressing

> A bright, filling bowl of fluffy quinoa, roasted chickpeas and crunchy vegetables, finished with a creamy lemon-tahini dressing.

- Category: Lunch
- Diet: Vegan
- Time: 25 min · Serves 2 · Easy
- Per serving: 410 kcal · 15 g protein · 52 g carbs · 16 g fat
- Tags: High Fibre, Plant Protein, Vegan
- Published: 2026-09-23
- Source: https://idyora.com/recipes/quinoa-veg-bowl

## Ingredients

### For the Bowl
- 1 cup quinoa (rinsed)
- 1 cup boiled chickpeas
- 1 cucumber (diced)
- 10 cherry tomatoes (halved)
- 1 carrot (grated)
- 1 cup mixed greens
- 8 black olives

### For the Dressing
- 2 tbsp tahini
- 1 lemon (juiced)
- 1 small garlic clove (grated)
- Salt to taste
- 3 tbsp water

## Method

1. **Cook the Quinoa.** Simmer quinoa in 2 cups water for 12–15 minutes until fluffy. Rest covered for 5 minutes.
2. **Roast the Chickpeas.** Toss chickpeas with a little oil, salt and paprika. Pan-roast until crisp.
3. **Whisk the Dressing.** Whisk tahini, lemon, garlic, salt and water until smooth and pourable.
4. **Build and Serve.** Layer quinoa, greens, vegetables and chickpeas. Drizzle with dressing and serve.

## Tips

- Cook quinoa a day ahead for faster lunches.
- Swap tahini for hung curd if you prefer.

## How to serve

Great as a packed lunch — keep the dressing separate until serving.

## Nutrients per serving

- Fibre: 11g
- Calcium: 120mg
- Iron: 4.8mg
- Vitamin A: 900IU
- Vitamin C: 32mg