Quinoa Power Bowl with Lemon Tahini Dressing

Thanks for sharing your thoughts on Monday’s post around pregnancy and weight gain.  It’s one of those times when you just have to trust that your body knows what it’s doing! Pregnancy is a time of awe for me- at how our bodies change, grow this baby, know how to deliver it, feed it, and then go back to normal.  Such a miraculous process.

So, this week is also the kick off for the Spring Reset Challenge group and they are doing awesome! We have an active, supportive Facebook group- it’s already been fun to hear their ideas, challenges, and encouragement for each other.

One of the recipes I shared with them I’m sharing here, too for WIAW.  I was hungry for a Lemon Tahini dressing and then decided to throw together leftover quinoa and veggies to make a yummy salad.  You can easily make this ahead and keep the dressing and avocado separate to last for several lunches throughout the week.

Quinoa Power Bowl with Lemon Tahini Dressing

Quinoa Power Bowl with Lemon Tahini Dressing

by Mommy, Run Fast


    For the bowl

    • Cooked quinoa
    • red pepper slices
    • avocado
    • artichoke hearts
    • salmon
    • chickpeas
    • sprouts

    For the dressing

    • 1/2 cup tahini (sesame seed butter)
    • 1/4 c. extra virgin olive oil
    • 1 clove garlic
    • juice of 1-2 lemons
    • 2 tsp tamari, shoyu or soy sauce
    • optional pinch of cayenne
    • 3/4 c. water


    Place cooked quinoa in a bowl and layer toppings of choice on top. Blend dressing ingredients (except water) in a food processor (I used our immersion blender). Add the water and blend again. Save in the refrigerator for up to 10 days.

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    Quinoa Power Bowl


    Sprouts are really easy to grow- I’ll share a how to later this week.

    What are you eating for lunch this week?



    36 thoughts on “Quinoa Power Bowl with Lemon Tahini Dressing

    1. I actually had my first tahini this weekend. I didn’t know what it was and then I figured it out. It’s really good!

      This week I’m just kind of packing lunch for work…the standard sandwich and potatoes type of girl. Always. LOL.
      Hollie recently posted..Earth Day 5k (19:04)My Profile

    2. I am gearing up for the Country Music Half this Saturday, so I have also been power lunching at school. I topped my quinoa with cucumber, yellow and red cherry tomatoes, green onion, black loves, and feta. I make a dressing from olive oil, balsamic vinegar, basil, minced garlic and some ground ginger. It is a fantastic, filling lunch, and I can fix up enough for a week on Sunday afternoon and not worry about making lunch every morning, especially since I am fitting in some miles at 5 am, before I head off to teach band to my awesome students!

    3. This dish is so colorful 🙂

      I went to Whole Foods on Monday to get the $8 flat rate hot food, and ended up having a lot of leftovers that I ate for lunch the next day. I also have quinoa salad leftover from Monday’s lunch, so I am tossing that over a salad
      Jojo @ RunFastEatLots recently posted..The Weekly Chase 4/22My Profile

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    5. I love lemon-tahini dressing… on anything and everything! My lunches have been all over the place this week due to traveling, but I had a delicious hummus, tabouleh, and avocado sandwich with vegetarian chili yesterday from a local cafe… so good! I’m going to try my hand at re-creating it 🙂
      Jaclyn @ BumpSweat recently posted..Expert Q&A: Running While PregnantMy Profile

    6. Mmmmm… that dressing would be great on my zoodles. Thanks. Love growing sprouts. I should get some started!

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