Mediterranean Quinoa with Cashew Tzatziki

Mediterranean Quinoa with Cashew Tzatziki

  • Author: Contentedness Cooking
  • Prep Time: 1 minute
  • Cook Time: 20 minutes
  • Total Time: 21 minutes
  • Yield: 4 1x
  • Category: Lunch, Dinner
  • Cuisine: Vegan, Gluten Free



For the Cashew Tzatziki:

  • 1 cup cashews, soaked overnight
  • 1 clove garlic
  • salt to taste
  • 23 tbs white vinegar
  • 1 Tbs lemon juice
  • 3/4 cup (180 ml) water
  • a little bit of chopped cucumber

For the Mediterranean Quinoa:

  • 1 cup quinoa
  • 3 Tbs tomato paste
  • 1 yellow pepper
  • 1 zucchini
  • 1 eggplant
  • 12 handful sundried tomatoes chopped
  • salt and pepper


  1. For the Cashew Tzatziki:
  2. Drain the cashews and add with all other ingredients (except for the chopped cucumber pieces) into a blender and process until smooth.
  3. Transfer to a bowl, add the cucumber pieces, and mix. Store in the fridge.
  4. For the Mediterranean Quinoa:
  5. Cook the quinoa according to the manufacturer’s instructions.
  6. Preheat oven to 390°F (200°C) and prepare a baking sheet with parchment paper.
  7. Chop the zucchini, pepper, and eggplant. Transfer to the baking sheet, season with salt an pepper, and bake for about 20 minutes.
  8. When the quinoa is done, add the tomato paste and mix well.
  9. To arrange the dish, serve the quinoa with the roasted vegetables, chopped sundried tomatoes, and top it off with the Cashew Tzatziki.