Rainbow Quinoa Power Bowl with Lemon-Tahini Drizzle: A Simple, N

This vibrant Rainbow Quinoa Power Bowl with Lemon-Tahini Drizzle packs nutrition, color, and flavor into every comforting bite. Designed for easy meal prep, this plant-based bowl is brimming with fresh veggies, hearty quinoa, and a creamy, zesty dressing that’ll make your taste buds dance. It’s the perfect quick lunch, satisfying dinner, or crowd-pleasing meal for potlucks.

Why You Will Love This Recipe:

Making this Rainbow Quinoa Power Bowl feels like painting with your favorite colors, only these colors fuel your body with energy and essential nutrients. It transforms everyday veggies into exciting eats that are as delicious as they are nutritious. Between the protein-packed quinoa, crunchy chickpeas, and panoply of colorful produce, you’ll get a host of vitamins and minerals in every forkful. The lemon-tahini drizzle adds a creamy, tangy finish that keeps things fresh and lively.

One of my favorite things about this bowl? It checks all the boxes: easy to make, wholesome, meal-preppable, and fully customizable. Whether you eat plant-based, have food sensitivities, or just want a meal that leaves you feeling good, it’s got your back.

Ingredients:

• 1 cup rainbow (tricolor) quinoa, rinsed
• 1 cup canned chickpeas, drained and rinsed
• 2 cups water or low-sodium vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 medium carrot, shredded or julienned
• 1/2 large cucumber, diced
• 1 cup purple cabbage, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh parsley, chopped

For the Lemon-Tahini Drizzle:

• 1/3 cup tahini
• 2–3 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp maple syrup or agave
• 2 tbsp water (more as needed for consistency)
• 1 small garlic clove, minced
• Salt and black pepper, to taste

How to Make (Step-by-Step):

1. Cook the Quinoa:

Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until all liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

2. Prepare the Lemon-Tahini Drizzle:

While the quinoa cooks, whisk together tahini, lemon juice, maple syrup, water, and garlic in a bowl until smooth. Season with salt and pepper. Add more water to thin if needed.

3. Sauté the Chickpeas (Optional):

In a skillet, heat olive oil over medium heat. Add chickpeas and season with a pinch of salt. Sauté for 3–4 minutes for crispier texture, or leave as-is for a softer bite.

4. Chop and Prep Veggies:

Dice bell peppers, carrot, cucumber, and cabbage. Halve tomatoes, slice avocado, and chop parsley.

5. Assemble the Bowls:

Spoon fluffy quinoa into each bowl. Arrange sautéed chickpeas and rainbow veggies artfully on top—let your creativity shine! Drizzle with the lemon-tahini sauce and sprinkle with parsley.

6. Enjoy Immediately or Store for Later:

Serve right away, or portion into meal-prep containers for grab-and-go lunches throughout the week.

Expert Tips:

• Rinse your quinoa thoroughly to eliminate bitterness.
• Crisp up chickpeas in the oven for a crunchy chickpea topping—toss in olive oil, bake at 425°F for 20 minutes.
• For ultra-creamy drizzle, use hulled tahini and whisk with warm water.
• Add a pinch of smoked paprika or cumin to the chickpeas for extra dimension.
• Always taste your lemon-tahini sauce and adjust seasoning as needed.

Recipe Variations:

• Swap out any veggies for what’s in season or on hand; roasted sweet potatoes or beets are delicious.
• Add roasted tofu or tempeh for extra protein.
• Use white or red quinoa, bulgur, or brown rice instead of tricolor quinoa.
• Toss in nuts or seeds like pumpkin or sunflower for extra crunch.
• Stir in baby spinach or arugula for leafy green goodness.

Storage and Reheating:

• Store undressed bowls in airtight containers in the refrigerator for up to 4 days.
• Keep the lemon-tahini drizzle in a separate small jar in the fridge.
• Add the avocado and drizzle right before serving to keep everything fresh.
• Best enjoyed cold or at room temperature; if reheating, gently toast the quinoa base and chickpeas before adding cold toppings.

Serving Suggestions:

• Serve as a main dish for lunch or dinner.
• Bring to summer picnics, potlucks, or community meals.
• Pile into mason jars for a pretty, portable lunch option.
• Top with sliced radishes, microgreens, or toasted sesame seeds, if desired.