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Quick Vegetable Quinoa And Tahini Dressing

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Sometimes the best meals come from combining simplicity with good ingredients — and this Quinoa with Tenderstem Broccoli, Red Onion, Spring Onions & Tahini Dressing proves exactly that. It’s fresh, balanced, and full of satisfying textures and flavours, making it ideal for a quick weekday meal or a healthy lunch option.

By cooking the quinoa in chicken stock, you instantly boost its savoury depth — transforming it from plain into something that tastes rich and comforting. The tenderstem broccoli, red onion, and spring onions bring colour, sweetness, and freshness, while the tahini dressing ties it all together with nutty creaminess and a zesty kick of lemon.

You can, of course, use whatever vegetables you have on hand — this recipe is flexible enough for substitutions. It’s a meal that feels restaurant-quality yet takes minimal effort, ideal for busy evenings or meal prep days.

🌟 Why You’ll Love This Recipe

  • Quick and simple: Made in less than 30 minutes.
  • Flavourful and satisfying: Cooking quinoa in stock adds a savoury richness that plain water can’t achieve.
  • Flexible: Use tenderstem broccoli, onions, or any fresh veg in your fridge.
  • Balanced nutrition: Packed with protein, fibre, and healthy fats.
  • Perfect warm or cold: Serve it as a main, side, or ready-to-go lunch box meal.

🥗 Serving Ideas

  • Main dish: Perfect as a quick, satisfying lunch or dinner.
  • Side dish: Serve alongside grilled chicken, salmon, or roasted halloumi.
  • Cold salad: Great as a packed lunch — it keeps its texture and flavour beautifully when chilled.

💪 Why This Recipe is Good for You

This dish is a fantastic way to eat well without feeling restricted. Each ingredient brings something to the table — both nutritionally and flavour-wise:

  • Quinoa: A complete source of plant protein, high in fibre, magnesium, and iron.
  • Tenderstem Broccoli: Provides vitamins C and K, and adds crunch and colour.
  • Red Onion: Rich in antioxidants and adds subtle sweetness when cooked.
  • Spring Onions: Bring a gentle sharpness and freshness to balance the creamy tahini.
  • Tahini: A source of healthy fats and minerals like calcium and zinc.
  • Lemon & Olive Oil: Boost flavour while supporting digestion and heart health.

It’s a naturally balanced meal — high in protein, packed with fibre, and full of satisfying textures.

❓ FAQs

Can I make this vegan?
Yes — simply use vegetable stock and maple syrup instead of honey.

Can I meal prep this?
Definitely. It keeps well for 3–4 days in the fridge and tastes great cold.

Can I use other vegetables?
Of course. This recipe works with whatever you have — courgette, peppers, spinach, or asparagus are great options.

Can I add more protein?
Yes, top it with grilled chicken, tofu, or chickpeas for a heartier meal.

🧊 Meal Prep & Storage Tips

  • Batch cook quinoa: Keeps for several days and can be repurposed in salads or bowls.
  • Keep dressing separate: If making ahead, mix the dressing in just before serving for the best texture.
  • Freezing: The quinoa and veg can be frozen (without dressing) for up to 2 months.

🍽️ Nutritional Info (Per Serving)

  • Calories: ~395 kcal
  • Protein: ~15g
  • Carbohydrates: ~41g
  • Fat: ~17g
  • Fibre: ~6g
Quinoa with Tenderstem Broccoli, Red Onion, Spring Onions & Tahini Dressing
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Quinoa with Tenderstem Broccoli, Red Onion, Spring Onions & Tahini Dressing

Recipe by TheFeelGoodCook
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

3395 kcal

kcal

Ingredients

  • 200g (1 cup) quinoa, rinsed

  • 500ml (2 cups) chicken stock (or vegetable stock for a vegetarian version)

  • 1 tbsp olive oil

  • Salt and black pepper, to taste

  • 200g tenderstem broccoli, chopped into bite-sized pieces

  • 1 small red onion, thinly sliced

  • 3 spring onions, chopped

  • 1 tbsp olive oil

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tsp honey or maple syrup

  • 1 small garlic clove, minced

  • 1–2 tbsp warm water (to loosen the dressing)

  • Salt and black pepper, to taste

  • Optional Garnishes:

  • Crumbled feta or toasted almonds
    Chilli flakes or za’atar for extra flavour
    A drizzle of olive oil or lemon juice

Directions

  • Cook the Quinoa
    Rinse the quinoa under cold water.
    In a saucepan, heat olive oil over medium heat and lightly toast the quinoa for 1–2 minutes.
    Add the chicken stock, bring to a gentle simmer, then cover and cook for about 15 minutes until all the liquid is absorbed.
    Turn off the heat, fluff with a fork, and season with salt and pepper.
  • Cook the Quinoa
    Rinse the quinoa under cold water.
    In a saucepan, heat olive oil over medium heat and lightly toast the quinoa for 1–2 minutes.
    Add the chicken stock, bring to a gentle simmer, then cover and cook for about 15 minutes until all the liquid is absorbed.
    Turn off the heat, fluff with a fork, and season with salt and pepper.
  • Make the Tahini Dressing
    In a small bowl, whisk together tahini, lemon juice, honey (or maple syrup), garlic, salt, and pepper.
    Add warm water gradually until the dressing reaches a smooth, pourable consistency.
  • Combine Everything
    Add the cooked quinoa to the pan of vegetables and toss gently.
    Pour the tahini dressing over and mix until evenly coated.
    Taste and adjust seasoning — add a little extra lemon or salt if needed.
  • Serve and Garnish
    Serve warm or chilled.
    Garnish with feta or toasted almonds, a sprinkle of chilli flakes or za’atar, and a final drizzle of olive oil.

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