Zesty Lemon‑Tahini Power Quinoa Bowl

This 30‑minute protein‑packed bowl marries bright citrus, nutty tahini and savory chickpeas with the gentle crunch of roasted broccoli. It’s an easy, colorful meal that feels gourmet but requires almost no prep. Perfect for a weekday dinner or meal‑prep snack.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cooked quinoa
• 1/2 cup roasted chickpeas (canned or cooked)
• 1 ½ cups broccoli florets, roasted
• 2 Tbsp tahini
• Zest & juice of 1 medium lemon
• 1 Tbsp olive oil
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt & pepper to taste
• Fresh parsley or cilantro, chopped (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the broccoli florets with 1 Tbsp olive oil, minced garlic, salt, and pepper, then spread on a baking sheet. Roast for about 15‑18 minutes, or until edges are crisp and centers tender.
2. Meanwhile, heat a dry skillet over medium‑heat. Add chickpeas and toast, stirring frequently, until golden and crunchy, about 6‑8 minutes. Remove from heat.
3. In a small bowl, whisk together tahini, lemon zest, lemon juice, Dijon mustard, a splash of water, and a pinch of salt until smooth. Adjust thickness with more water if needed.
4. To assemble, place a generous scoop of cooked quinoa in each bowl. Top with roasted broccoli, crispy chickpeas, and a drizzle of the lemon‑tahini sauce.
5. Season with extra salt and pepper. Sprinkle chopped parsley or cilantro for freshness.
6. Serve immediately as a main dish or pack for a lunchbox. The flavors develop more depth if you let it sit for 5‑10 minutes before eating.
7. If you need to ship this dish, store the quinoa, roasted veggies, and chickpeas separately and keep the sauce chilled until ready to combine.
8. Enjoy a vibrant, protein‑rich meal that’s as easy to cook as it is delicious!

Chef's Note

For extra crunch, toss the chickpeas with a tiny pinch of smoked paprika before roasting in the skillet.

Make-Ahead Tips

Separate the quinoa, roasted broccoli, and chickpeas in airtight containers. Keep the lemon‑tahini sauce refrigerated. Assemble all together before serving.

Substitutions

Swap quinoa for cooked brown rice, use canned chickpeas (rinsed) if unavailable, or add a handful of hemp seeds for an extra protein boost.