Veggie Rainbow Quinoa Bowl all done, without any drizzle, overhead shot.
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Veggie Rainbow Quinoa Bowl with with Ginger Tahini Drizzle

It’s a quinoa based rainbow veggie vegan bowl that colorful and nutritious and topped with a rich and creamy ginger-tahini drizzle! It’s a meal that’s easy to make and easy to customize, just as perfectly for a quick weeknight meal as it is to wow your dinner party guests.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Salad, Side Dish
Cuisine: Californian
Keyword: Buddha Bowl, Quinoa, Rainbow Vegetables, Vegan
Servings: 4
Author: Daniela Gerson

Ingredients

For the Veggie Quinoa Bowl

  • 1.5 cups quinoa rinsed
  • 1 bunch chard washed, ribs and stems removed cut roughly inch wide pieces
  • 1 bunch carrots cut into roughly inch wide pieces
  • 2 small beets thinly sliced
  • 2 radishes thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • pepper to taste
  • flaky sea salt to taste
  • 1 tablespoon za'atar (optional)

For the Ginger-Tahini Drizzle

  • 4 tablespoons tahini
  • 2 tablespoons ginger minced
  • 2 tablespoons tamari
  • 1 tablespoons honey raw
  • zest & juice 1-2 lemons
  • 1 garlic clove crushed
  • 1 teaspoon kosher salt add more to taste
  • black pepper to taste
  • ice water as needed

Instructions

  • Combine quinoa, salt and 2 cups water in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 10 minutes. Shut off heat and let steam while covered, about 10 minutes longer. 
  • Blend all ginger-tahini drizzle ingredients in a blender until smooth. Add water as needed until desired consistency is reached. Add salt and pepper to taste. Set aside. 
  • Heat oil in a large skillet over medium heat. Add chard, season with satt and pepper, and cook, stirring often until wilted, about 4 minutes. Set aside.
  • To serve, place quinoa in a serving bowl, top with the chard and all the sliced veggies. Sprinkle with za’atar (if using) and drizzle with ginger-tahini sauce. Enjoy!

Notes

  • Rinse Quinoa! Give it a quick rinse under cool running water to get rid of its natural coating than can cause a bitter taste.
  • Use a fine mesh strainer to rinse! Anything bigger and the quinoa will fall straight through.
  • Season Cooking liquid! It’s the difference between bland quinoa and I-just-wanna-eat-more quinoa.
  • Be patient when cooking the quinoa. Cover that pot and keep it covered. Don’t keep checking on it or it will cook unevenly.
  • Let quinoa steam in the pot! This step is crucial to the cooking process.
  • When possible, buy organic veggies!
  • Drizzle is non negotiable! It will thicken in the fridge, just add water as needed to thin it out.
  • Ginger-tahini drizzle can be stored up to 1 week in the fridge.
  • To make this bowl ahead, store all components separately (quinoa, veggies and drizzle).
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