Quinoa bowls are weeknight dinner in my home, and for real, it all began with my father. He was a cook who was certain that any bland ingredient—such as a bland bowl of quinoa—could be made exceptional with the addition of the right sauce. I recall that we would hover over the bubbling pot, him showing me how to draw out flavor from a collection of pantry staples. “What matters most,” he’d tell me, “isn’t what you’ve got—it’s what you make of it.”
Now, years on, I still get that rush when I’m whizzing up a new dressing. Whether it’s a rich tahini sauce or a fiery sesame glaze, a brilliant sauce can turn a simple grain bowl into a richly rewarding, feel-good feast. That’s why I’ve written this guide: to share with you the 10 Best Sauces for Quinoa Bowls recipes that I return to again and again—each one tested, refined, and lovingly cooked up in my kitchen.
In this article, not only will you discover delicious, simple recipes for all of the sauces, but I’ll also teach you how to match them up with your top bowl toppings. All of these sauces are vegetarian, of course gluten-free, and full of deep, rich flavors that span from the Mediterranean to the Far East. No matter whether you’re prepping meals out for the week or tossing together a rainbow dinner bowl at the eleventh hour, these sauces are the secret to transforming quinoa into something decidedly irresistible.
Before we dive into the recipes, make sure to check out my Quick Guide to Perfect Quinoa Bowl Preparation if you want to master fluffy quinoa every time—and don’t miss my Vegan Quinoa Meal Prep guide for smart storage and prep tips. Let’s bring your bowls to life.
How to Make 10 Best Sauces for Quinoa Bowls
These ten sauces will be the foundation of your quinoa bowls—each of them contributing something unique to the party: creaminess, tartness, spiciness, or richness. Here are all the recipes in one handy master list so you can pick and choose your favorites or cook them all up and have a week’s worth of meals prepared.
All of the sauces are made in seconds, and all are gluten-free, vegetarian, and no added sugars. Saucy time!
10 Best Sauces for Quinoa Bowl
Equipment
- Blender or food processor (for creamy sauces like hummus, cashew cream, roasted red pepper)
- Whisk or Small Bowl (for vinaigrette, tahini, sesame, peanut)
- Saucepan (for teriyaki drizzle)
Ingredients
Edamame Dressing
- 1 cup cooked shelled edamame
- ½ cup chickpeas
- ¼ cup lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon chopped cilantro
- ½ teaspoon curry powder
- Salt
- Water to thin
Cashew Cream Sauce
- 1 cup raw cashews soaked for 4+ hours
- ½ cup water
- 2 tablespoons lemon juice
- 1 garlic clove
- ¼ teaspoon salt
- Black pepper
Lemon Tahini
- ½ cup tahini
- ⅓ cup lemon juice
- ¼ cup water
- 2 garlic cloves minced
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
Tzatziki
- 2 cups Greek yogurt
- 1 grated cucumber drained
- 2 cloves garlic minced
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
Classic Hummus
- 2 15 oz cans chickpeas (drained)
- ⅓ cup tahini
- ¼ cup lemon juice
- 3 garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon cumin
- Salt
- Ice water as needed
Greek Vinaigrette
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt
- Black pepper
Toasted Sesame Sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame seeds
- 1 teaspoon grated fresh ginger optional
Teriyaki Drizzle
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated ginger
- 1 garlic clove minced
- ½ teaspoon cornstarch optional
Spicy Peanut Sauce
- ⅓ cup natural peanut butter
- 2 tablespoons lime juice
- 1 tablespoon sriracha
- 2 tablespoons coconut milk
- 1 teaspoon tamari or soy sauce
Roasted Red Pepper Sauce
- 2 roasted red bell peppers
- 1 clove garlic
- 2 tablespoons olive oil
- Pinch of smoked paprika
- Salt
Instructions
Edamame Dressing
- Blend all ingredients until smooth
- Add water as needed to reach desired consistency
- Adjust seasoning to taste
Cashew Cream Sauce
- Drain soaked cashews
- Blend with water, lemon juice, garlic, salt, and pepper until creamy
- Add more water to thin if needed
Lemon Tahini
- Whisk tahini and lemon juice together until smooth
- Add garlic, olive oil, cumin, and salt
- Thin with water to desired consistency
Tzatziki
- Grate cucumber and lightly salt it
- Let drain for 30 minutes
- Mix with yogurt, garlic, dill, lemon juice, olive oil, and salt
- Chill before serving
Classic Hummus
- Blend chickpeas and garlic until crumbly
- Add tahini, lemon juice, olive oil, and cumin
- Blend until smooth, adding ice water as needed
- Adjust salt to taste
Greek Vinaigrette
- Add all ingredients to a jar or small bowl
- Shake or whisk well until emulsified
- Let sit 15 minutes before serving
Toasted Sesame Sauce
- Whisk all ingredients in a bowl
- Adjust flavors as needed
- Store refrigerated
Teriyaki Drizzle
- Combine all ingredients in a saucepan
- Simmer over medium heat for 5 minutes
- Optional: thicken with cornstarch slurry
- Cool before using
Spicy Peanut Sauce
- Whisk all ingredients until smooth
- Thin with warm water if too thick
- Adjust spice level to taste
Roasted Red Pepper Sauce
- Blend all ingredients until creamy
- Taste and adjust seasoning
- Store in airtight container
Notes
- Store each sauce in a sealed glass jar or airtight container in the fridge for up to 4–5 days.
- Many of these sauces can be frozen in ice cube trays and thawed for future bowls.
- Adjust the consistency of each sauce with water or lemon juice before serving.
- These sauces are naturally gluten-free and vegetarian. To make them fully vegan, use maple syrup in place of honey where applicable.
- For extra spice, add chili flakes or sriracha to any base.
The Best Sauces for Quinoa Bowls Recipes
Equipment
- High-speed blender or food processor
- Mixing bowls
- Whisk
- Mason jars or airtight containers for storage
- Measuring cups and spoons
1. Edamame Dressing
Ingredients
- 1 cup shelled edamame (cooked)
- ½ cup chickpeas (cooked or canned, drained)
- ¼ cup lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon curry powder
- Salt, to taste
- Water (to thin, as needed)
Instructions
- Add all ingredients to a high-speed blender or food processor.
- Blend until smooth, adding water a tablespoon at a time to reach desired consistency.
- Taste and adjust salt or lemon if needed.
2. Cashew Cream Sauce
Ingredients
- 1 cup raw cashews (soaked 4+ hours or overnight)
- ½ cup water
- 2 tablespoons lemon juice
- 1 garlic clove
- ¼ teaspoon salt
- Black pepper, to taste
Instructions
- Drain soaked cashews and place in a blender.
- Add all remaining ingredients.
- Blend until ultra-smooth and creamy.
- Add more water if thinner consistency is preferred.
3. Lemon Tahini Sauce
Ingredients
- ½ cup tahini
- ⅓ cup lemon juice
- ¼ cup water
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
Instructions
- In a bowl, whisk tahini and lemon juice until smooth.
- Add remaining ingredients and whisk again.
- Adjust thickness with water and taste for seasoning.
4. Tzatziki Sauce
Ingredients
- 2 cups Greek yogurt (full-fat)
- 1 English cucumber, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- Optional: 1 tablespoon chopped mint
Instructions
- Grate cucumber and place in a fine-mesh strainer with a pinch of salt; let drain 30 mins.
- Squeeze out excess moisture using a towel or pressing.
- In a mixing bowl, combine all ingredients and stir well.
- Refrigerate for at least 30 minutes before serving.
5. Classic Hummus
Ingredients
- 2 (15 oz) cans chickpeas, drained and peeled
- ⅓ cup tahini
- ¼ cup lemon juice
- 3 garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
- Ice water, as needed
Instruction
- Add chickpeas and garlic to food processor and blend until sandy.
- Add tahini, lemon, oil, cumin, and salt. Blend again.
- Slowly add ice water until texture becomes smooth and creamy.
6. Greek Vinaigrette
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Add all ingredients to a mason jar with a lid.
- Shake vigorously until well emulsified.
- Let sit 15–30 minutes before using for best flavor.
7. Toasted Sesame Sauce
Ingredients
- 3 tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame seeds
- Optional: 1 teaspoon grated fresh ginger
Instructions
- Whisk all ingredients in a small bowl.
- Adjust with more honey or soy to balance flavor.
- Use immediately or store for up to 5 days.
8. Teriyaki Drizzle
Ingredients
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Optional: ½ teaspoon cornstarch (for thickening)
Instructions
- In a small saucepan, combine all ingredients.
- Bring to simmer over medium heat.
- For a thicker glaze, dissolve cornstarch in 1 tsp water and stir in.
- Simmer until slightly thickened. Let cool before serving.
9. Spicy Peanut Sauce
Ingredients
- ⅓ cup natural peanut butter
- 2 tablespoons lime juice
- 1 tablespoon sriracha (or to taste)
- 2 tablespoons full-fat coconut milk
- 1 teaspoon tamari or soy sauce
Instructions
- In a bowl, whisk all ingredients together until smooth.
- Add a splash of warm water if too thick.
- Adjust spice to taste.
10. Roasted Red Pepper Sauce
Ingredients
- 2 large roasted red bell peppers (jarred or fresh-roasted)
- 1 garlic clove
- 2 tablespoons olive oil
- Pinch smoked paprika
- Salt to taste
Instructions
- Add all ingredients to a blender or food processor.
- Blend until silky smooth.
- Taste and adjust seasoning if needed.
Why I Love These 10 Best Sauces for Quinoa Bowls
I’ve always thought that sauces are the heart of a dish—and quinoa, flavorful and healthy as it is, can be most itself when dressed with a full-bodied, rich pour. I enjoy about these 10 top sauces for quinoa bowl recipes that every one contributes its own unique personality to the plate.
There is magic to being able to dig through the fridge, pick up a jar of freshly made sesame sauce or lemon tahini, and flip whatever grains and vegetables I have on their head in an instant. These sauces aren’t recipes—more like day-to-day saviors. They turn the plain into crave-worthy and make leftovers feel like a fresh new meal.
When I’m preparing my quinoa bowls meal prep jars on Sundays, I enjoy rotating and pairing these sauces so as to keep it fresh all week. Monday’s spicy peanut drizzle, Tuesday’s herby tzatziki, Wednesday’s creamy cashew—one of those days is like being able to enjoy a new meal, and the best part is that I don’t have to begin anew.
Every recipe I test for myself in my home kitchen, with ingredients easily found, naturally gluten-free, and always rich-tasting. I also appreciate being able to have fun with them—to substitute different herbs, toss in a bit of spice, or turn up the garlic based on my mood. Try a few out, and I guarantee you’ll be playing with them yourself.
Why These 10 Best Sauces for Quinoa Bowls are Special
What is so wonderful about this sauce lineup is just how adaptable and inclusive it is. You’re a plant-based individual, a flexitarian, or simply one who enjoys adding a bit of extra pizzaz to your grain life? You’re in the clear. No gluten? No problem. Dairy-free? You’re good. Quick, pantry-ingredient fixes? All of these sauces fit the bill.
Every recipe was designed with balance in mind. There are creamy textures, just enough snappy acidity, a hint of sweetness, and a richness from herbs and spices-all working together to enhance the light, nutty texture of quinoa. In contrast to processed dressings loaded with preservatives, these are fresh wholesome and infinitely adaptable.
They also taste very delicious over cuisines. Mediterranean flavor is contributed by Tzatziki, and spicy peanut and teriyaki sauces tend towards Asian-fusion. Nutty flavor and color are contributed by hummus and red pepper sauces, and bold, savory flavors by sesame and Greek vinaigrette. Such diversity makes your quinoa bowls never dull.
10 Best Sauces for Quinoa Bowls: Ingredients & Substitutions
The best part about making your own sauces is the flexibility. These 10 best sauces for quinoa bowl recipes were built around everyday ingredients, and they’re incredibly forgiving when it comes to swaps. Out of cashews? Use sunflower seeds. No tahini? Try almond butter. Here’s how to make them work for your pantry:
Nut & Seed Swaps:
If you have a nut allergy or need a more affordable option, substitute cashews with soaked sunflower seeds or hemp hearts in creamy sauces like the cashew cream or spicy peanut.
Dairy-Free Options:
The only sauce here that uses dairy is tzatziki. Swap the Greek yogurt with a thick coconut or almond-based yogurt, and use extra lemon for brightness.
Acid Alternatives:
Don’t have lemon juice? Use lime in most of these sauces, especially the peanut or edamame-based ones. Apple cider vinegar works great in tahini or vinaigrette sauces too.
Oil Choices:
You can switch olive oil for avocado oil or a neutral vegetable oil in vinaigrettes. Want that deep, toasty sesame vibe? Toasted oil is non-negotiable—it’s the flavor hero here.
Herbs & Add-Ins:
Try adding fresh basil or mint to tahini or tzatziki for a summery twist. A spoonful of miso adds umami to sesame or peanut sauces. Want extra heat? Add red pepper flakes or harissa paste to almost any of them.
Each recipe in the list has been designed to be modular—you can adjust, simplify, or embellish them based on what you love and what you have.
How to Make These Sauces: Step-by-Step Guide
While most of the sauces in this list simply require a whisk or a blender, a few benefit from a quick simmer for extra flavor. Here’s a quick walkthrough of the steps and techniques you’ll use again and again:
1. Blend or whisk:
All creamy sauces—cashew, tahini, hummus, and red pepper—use either a blender or food processor. This creates a smooth, spoonable consistency ideal for quinoa.
2. Chop & drain:
Tzatziki is the only one requiring some prep. Grate your cucumber, salt it lightly, and let it drain to avoid a watery sauce. Then mix everything by hand.
3. Shake it up:
For vinaigrettes and sesame sauces, a good shake in a mason jar or a strong whisk in a bowl gives a well-emulsified dressing.
4. Simmer sauces:
Teriyaki is best when simmered for 5 minutes to let the soy, garlic, and maple meld. Add cornstarch for thickness if you’re going for a glaze-like finish.
Let’s discover my favorite Tzatziki Sauce version
Tzatziki Sauce
Equipment
- Box grater or food processor
- Fine-mesh strainer
- Mixing bowl
- Measuring cups and spoons
- Storage container
- Garlic press optional
Ingredients
- 2 cups Greek yogurt full-fat
- 1 English cucumber grated
- 3 cloves garlic minced
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh mint finely chopped (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Grate the cucumber using a box grater or food processor. Place in a fine-mesh strainer, sprinkle with salt, and let drain for 30 minutes.
- Press the grated cucumber against the strainer to remove as much liquid as possible. Pat dry with paper towels.
- In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, dill, and mint if using.
- Add olive oil, lemon juice, salt, and pepper. Mix well to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Store in an airtight container in the refrigerator for up to 5 days
- For best results, use full-fat Greek yogurt
- Remove cucumber seeds before grating for a smoother texture
- Adjust garlic and salt to taste
- Can be made ahead and tastes even better the next day
- Perfect for quinoa bowls, as a dip, or spread
Possible Pitfalls & Pro Tips
Making sauces at home is simple, but there are a few things to watch for:
Too thick or too thin:
Always start with less liquid and add more. A few teaspoons of water, lemon juice, or oil can transform a dense paste into a pourable sauce.
Overpowering garlic:
When using raw garlic, start small. Letting sauces sit for 30 minutes helps mellow harsh flavors—especially in hummus and tahini.
Curdled textures:
Avoid mixing citrus directly into creamy sauces too quickly. Add slowly while blending to keep texture smooth.
Storage matters:
Store sauces in glass jars with lids. Most keep for 4–5 days, though tzatziki is best within 2–3. Shake or stir before using after refrigeration.
Additional Variations & Add-Ins
These sauces are just the beginning. Once you try them, you’ll likely want to experiment:
- Add roasted garlic to hummus or red pepper for a deeper flavor
- Stir fresh herbs like basil or cilantro into sesame or vinaigrettes for brightness
- Mix sriracha or chili crisp into cashew or peanut sauces for bold heat
- Add a spoon of miso to tahini or teriyaki for an umami kick
- Try yogurt in place of water in tahini for a creamier texture
These tiny changes can create a whole new profile while still staying rooted in the base formula.
Nutritional Highlights (Per Serving Estimate)
Here’s a quick look at the average nutritional content per 2-tablespoon serving of these sauces:
| Sauce | Calories | Fat (g) | Protein (g) | Carbs (g) |
|---|---|---|---|---|
| Edamame | 80 | 5 | 4 | 6 |
| Cashew Cream | 100 | 9 | 3 | 4 |
| Lemon Tahini | 90 | 8 | 2 | 3 |
| Tzatziki | 60 | 4 | 3 | 2 |
| Hummus | 70 | 6 | 2 | 4 |
| Greek Vinaigrette | 110 | 11 | 0 | 1 |
| Sesame | 90 | 8 | 1 | 2 |
| Teriyaki | 60 | 2 | 1 | 8 |
| Peanut | 100 | 7 | 4 | 5 |
| Red Pepper | 50 | 4 | 1 | 3 |
Note: These are estimates and may vary based on brands and portion sizes used.
10 Best Sauces for Quinoa Bowls: FAQ
What are good toppings for quinoa?
Good toppings for quinoa add crunch, creaminess, and flavor. Think toasted nuts, pumpkin seeds, pickled onions, sprouts, feta crumbles, or roasted chickpeas. I like to add a scoop of my Quick Lemon Hummus or a drizzle of the roasted red pepper sauce to create contrast. These toppings make your bowl exciting, especially when paired with one of the sauces from our 10 best sauces for quinoa bowl collection.
Is quinoa good with soy sauce?
Absolutely. Quinoa’s nutty flavor pairs wonderfully with soy sauce—it acts like a blank canvas for savory depth. If you’re looking for something more exciting than plain soy, try the toasted sesame sauce or teriyaki drizzle from our 10 best sauces for quinoa bowl recipes. Both include soy sauce as a base but add layers of sesame, vinegar, and sweetness for more complexity.
What tastes good in quinoa?
Quinoa tastes especially good when paired with ingredients that enhance its earthiness. Acidic elements like lemon juice or pickled veggies add brightness. Creamy textures like hummus or avocado make it more satisfying. A sauce like cashew cream or tahini adds richness, while a spicy peanut drizzle can make it addictive. That’s exactly why I created this list of the 10 best sauces for quinoa bowl—to help make quinoa anything but boring.
Is quinoa healthier than rice?
Yes, in many ways quinoa is considered healthier than rice—especially white rice. It’s higher in protein, provides all nine essential amino acids, and has more fiber. Quinoa is also naturally gluten-free and lower on the glycemic index. Paired with one of the 10 best sauces for quinoa bowl, it becomes a nutrient-rich base for balanced meals you’ll actually crave.
What are the essential components of a quinoa bowl?
A good quinoa bowl needs protein, veggies, and tasty sauces. First, cook the quinoa. Next, chop your veggies. Finally, add your toppings.
What are the benefits of a creamy plant-based edamame dressing?
This dressing is packed with edamame, garbanzo beans, and nutritional yeast. It also has olive oil, lemon juice, and spices. It’s full of protein, B vitamins, and healthy fats, making your bowl nutritious and tasty.
You Might Also Like
Looking for more ways to build the perfect quinoa experience? Here are three essential reads to pair with your favorite sauces:
- Learn how to plan ahead with Quinoa Meal Prep Tips so your sauces are always ready to shine.
- Master the foundation with this step-by-step Guide to Perfect Quinoa Bowl Preparation—because a good base makes all the difference.
Something empowering about having the freedom to transform a plain bowl of quinoa into a riotous, fulfilling meal with the perfect sauce. Whether you’re in the mood for creamy, spicy, tangy, or herby, this 10 best sauces for quinoa bowl recipes book provides you with the know-how you need to flavor freely—guaranteed, each time.
These sauces were born out of real-life kitchen experiences, most having been developed from hours spent cooking with my dad or trying flavors of my family’s Italian roots. I hope they bring that little bit of playfulness and plenty of flavor to your daily meals.
Stock a few jars in the fridge and your next quinoa bowl will never be an afterthought again. Happy drizzling!
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