Strawberry Spinach Quinoa Bowl with Lemon‑Herb Yogurt Drizzle
A fresh, protein‑packed quinoa bowl with roasted tofu, strawberries, spinach, pecans, and a creamy lemon‑herb yogurt drizzle. Perfect for a quick, healthy meal.
Ingredients
For the Bowl
- 1 cup cooked quinoa
- 8 oz cut into ¾‑inch cubes
- 10-12 each strawberries diced
- ⅓ cup pecans chopped
- 3 oz goat cheese crumbled
- 3 cups roughly chopped
- Cooking spray or oil for roasting
For the Lemon‑Herb Yogurt Drizzle
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspooon honey
- Salt to taste
- Optional: 1-2 teaspoon water to thin for drizzling
Instructions
- Preheat oven to 400 degrees
- Spread the tofu cubes on a sheet pan and lightly coat with cooking spray or oil.
- Roast for 20-25 minutes, flipping once, until golden and crisp on the edges.
- Make the lemon‑herb yogurt drizzle: In a small bowl, whisk together Greek yogurt, lemon juice, honey, dill or basil, and a pinch of salt.
- Add a splash of water if you want a thinner drizzle.
- Dice the strawberries.
- Roughly chop the spinach.
- Add ⅓ cup cooked quinoa to each bowl.
- Top with roasted tofu, strawberries, pecans, goat cheese, and 1 cup of chopped spinach per bowl.
- Finish with a generous drizzle of the lemon‑herb yogurt sauce.
Notes
Save dressing in a small container for meal prep.
Plate method planning tip: This recipe checks all boxes providing 1 serving of protein, carbohydrate and vegetables.
Plate method planning tip: This recipe checks all boxes providing 1 serving of protein, carbohydrate and vegetables.
Nutrition
Serving: 1servingCalories: 375kcalCarbohydrates: 26gProtein: 19gFat: 23gSaturated Fat: 7gSodium: 180mgFiber: 6gSugar: 6g
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