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.
Ingredients
To make the quinoa
- 1 cup quinoa
- 2 cups vegetable broth
To make the sauce
- ½ cup cashews soaked for at least 4 hours
- ½ cup water
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 tablespoon hemp seeds
- 1 garlic clove chopped
- ½ cucumber diced
- ½ tablespoon dill
- 1 teaspoon parsley
- Salt and pepper to taste
Toppings
- 1 bag mixed greens
- ½ cucumber sliced
- 1 tomato sliced
- ½ red onion sliced
- 1 bunch green onion chopped
- 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.
Notes
Store leftovers in the refrigerator for up to one week.
