Spring Veggie Grain Bowl with Lemon-Tahini Dressing
A vibrant and nutritious grain bowl featuring seasonal spring vegetables, topped with a creamy lemon-tahini dressing for a zesty flavor boost.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1 cup) bell pepper, diced
- (1 cup) radishes, thinly sliced
- (1 cup) spinach, chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) tahini
- (2 tablespoons) lemon juice
- (2 tablespoons) olive oil
- (1 clove) garlic, minced
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) paprika
Instructions
- 1
Rinse 1 cup quinoa under cold water and drain.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- 3
While the quinoa is cooking, prepare the vegetables. In a large bowl, combine 1 cup cherry tomatoes, 1 cup cucumber, 1 cup bell pepper, 1 cup radishes, and 1 cup spinach.
- 4
In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 clove minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika until smooth. Add water as needed to reach desired consistency.
- 5
Once the quinoa is ready, add it to the bowl with the vegetables and toss to combine.
- 6
Drizzle the lemon-tahini dressing over the grain bowl and toss gently to coat everything evenly.
- 7
Garnish with 1/4 cup chopped fresh parsley before serving.
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