Mediterranean Quinoa Bowl

Serves 4


Cashew Tzatziki

  • 1 cup cashews, soaked overnight
  • 1 clove garlic
  • sea salt to taste
  • 2-3 tbs. apple cider vinegar
  • 1 tbs. lemon juice
  • ¾ cup water
  • a little bit of cucumber chopped

Mediterranean Quinoa

  • 1 cup quinoa, uncooked
  • 3 tbsp. tomato paste
  • 1 yellow pepper
  • 1 zucchini
  • 1 eggplant
  • 1-2 handful sundried tomatoes chopped
  • sea salt and pepper

For the Cashew Tzatziki:

Drain the cashews and add with all other ingredients (except for the chopped cucumber pieces) into a blender and process until smooth. Transfer to a bowl; add the cucumber pieces and mix. Store in the fridge.

For the Mediterranean Quinoa:

Cook the quinoa according to the package. Preheat the oven to 390 degrees F and prepare a baking sheet with parchment paper. Chop the zucchini, pepper and eggplant. Transfer to the baking sheet, season with salt and pepper, and bake for about 20 minutes. When the quinoa is done, add the tomato paste and mix well. To arrange the dish, serve the quinoa with roasted vegetables, chopped sundried tomatoes and top it off with cashew tzatziki.


Recipe adapted from Web. <>.


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