Lemon Herb Chicken Quinoa Bowl
This Lemon Herb Chicken Quinoa Bowl tastes like sunshine in a bowl — but without the sunburn or overpriced café vibes. Don’t panic, it’s vegan — the “chicken” is actually golden, herbed tofu doing its best imitation, and honestly, it’s nailing the role. Zesty lemon, fragrant herbs, and hearty quinoa come together faster than your morning coffee kicks in. It’s refreshing, protein-packed, and makes your taste buds feel like they’re on vacation in the Mediterranean. Perfect for lunch, dinner, or that “I’m too tired but still want to look put-together” kind of day.
Lemon Herb Chicken Quinoa Bowl
A vegan quinoa bowl packed with lemony tofu “chicken,” aromatic herbs, and crisp veggies — light, energizing, and bursting with fresh Mediterranean-inspired flavor.
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 cup cooked quinoa
- ½ cup cherry tomatoes halved
- ¼ cup cucumber diced
- 1 tablespoon parsley chopped
- 1 tablespoon fresh lemon zest
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Press tofu for 10 minutes to remove excess water.
- Toss tofu cubes with olive oil, oregano, garlic powder, salt, and pepper.
- Heat a skillet and cook tofu until golden and slightly crispy, about 8 minutes.
- In a bowl, whisk olive oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper.
- Combine quinoa, tofu, cherry tomatoes, cucumber, and parsley in a large bowl.
- Drizzle dressing over and toss until everything glows with flavor.
- Sprinkle lemon zest on top for that fancy finish.
- Serve immediately and enjoy your citrusy masterpiece.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 22 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 13%
- Calcium: 12%
- Magnesium: 10%
- Vitamin A: 9%
Additional Notes / Tips
- Add avocado for creamy texture (and Instagram cred).
- Swap tofu for tempeh for a nuttier twist.
- Mix in spinach for extra greens.
- Make extra dressing — it works wonders on roasted veggies.
- Store leftovers in the fridge for up to 3 days.
