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Roasted Quinoa with Tahini

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by Nathalie
Step by step recipe - 20 Min
April 4, 2018

Let’s Get Oriental

Looking for an easy dish with tons of flavour for your family today? Then this roasted quinoa is exactly what you need!

The roasted quinoa with tahini is so easy to make and ideal when you are cooking for your family or having some friends over. If you manage to save some, the leftovers are great to bring to work with you the next day. What I love most about this recipe is that you can place the large pan with veggies and quinoa in the middle of the table and everybody can top it off with their favourite toppings. Hence, it becomes a personalised experience for all your guest.

I love to just scatter all the toppings on top but whichever way you top it off, it will be super delicious!

I made this recipe especially for Rapunzel Naturkost, where you can also find most of the ingredients directly!

Happy cooking!




In collaboration with


Serves 2
Cooks in 20 Minutes
Difficulty Easy


300 g Rapunzel Quinoa
Dash of Rapunzel sea salt
1/2 tsp Rapunzel coconut oil
1/2 tsp oriental cumin
60 g Rapunzel Dates, chopped
150 g Haloumi/lactosefree cheese, diced
1 Zucchini, washed and diced
To serve:
50 g Rapunzel almonds, chopped
50 g Rapunzel pistachios, chopped
one handful coriander, fresh
one handful pomegranate seeds
Tahini Sauce:
30 g Rapunzel sesame paste
40 ml cold water
1 tsp olive oil
1/2 tsp Rapunzel maple syrup
1/2 tsp lemon juice


Cook the quinoa in 600 ml water until all the water is absorbed. As soon as the water starts cooking, add some salt. In the meantime, prepare the Tahini sauce by placing all the needed ingredients into a blender until smooth.

Place the zucchini, cumin, coconut oil and dates into a pan and heat up. Add the quinoa once its done, mix well. Salt to taste.

Fry the haloumi cheese for a few minutes on each side until golden brown. You can do that with a bit of coconut oil or nothin since the cheese already contains fat to fry. Serve the Quinoa on a plate and scatter some haloumi on top. Add almonds, pistachios, fresh coriander and pomegranate seeds.


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