From the Cook
From the Cook
1/3
Instructions
1
To cook quinoa, rinse in a strainer under cool water then transfer to a rice cooker. Mix in vegetable broth and cook.
2
To make the sauce, place all ingredients into a blender and mix until smooth and creamy. Depending on desired consistency, you may need to add more water, lemon juice, or tahini. Taste and adjust seasoning, if needed.
3
To serve, divide mixed greens portions out and make a bed at the bottom of each bowl. Place quinoa portions on top, then top with the desired amount of cucumber, tomato, red onion, green onion, and olives. Drizzle with cashew tzatziki sauce.
My Calorie Intake
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Tips & Tricks (5)
- Toast Quinoa Before Cooking 🌾Dry-toast quinoa in the pot for 2-3 minutes before adding vegetable broth to enhance its nutty flavor and prevent a mushy texture.
- Soak Cashews for Creaminess 🥜Soak cashews in hot water for 15-20 minutes before blending into the tzatziki sauce to achieve a silky, luxurious texture without dairy.
- Season Your Vegetables Strategically 🧅Salt your diced cucumbers and red onions 10 minutes before assembly to draw out excess moisture and concentrate their flavors without making the bowl watery.
- Emulsify Your Tzatziki Properly 🌊Add lemon juice slowly while blending the cashew sauce to create proper emulsification, preventing separation and achieving a creamy, cohesive consistency.
- Layer Your Bowl Strategically 🥗Place greens as your base, then add warm quinoa while it's still slightly warm to slightly wilt the greens, then top with cool vegetables to create optimal texture contrast.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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