Mediterranean Quinoa Bowls with Cashew Tzatziki Sauce

Mediterranean Quinoa Bowls with Cashew Tzatziki Sauce comes together with mixed greens, quinoa, cucumber, tomato, red onion, green onion, and olives. This Mediterranean quinoa bowl might be my favorite to date because of all it has going on. From the greens base and the fluffy quinoa to the soft pita bread and crunchy veggies, this lunch has it going on. You can't forget about the mouth-watering sauce either, though! That might be the star of this show.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 2 servings

Calories: 554 kcal per serving

Ingredients

1 cup - quinoa
2 cups - vegetable broth
½ cup - cashews
½ cup - water
2 tablespoons - lemon juice
1 tbsp - tahini
1 tbsp - hemp seeds
1 clove - garlic
½ - cucumber
½ tbsp - dill
1 tsp - parsley
Salt and pepper
1 bag - mixed greens
½ - cucumber
1 - tomato
½ - red onion
1 bunch - green onion
1 jar - kalamata olives

Instructions

To cook quinoa, rinse in a strainer under cool water then transfer to a rice cooker. Mix in vegetable broth and cook.
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.
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.

Nutrition