10 Best Sauces for Quinoa Bowl
These 10 flavorful sauces bring your quinoa bowls to life—creamy, spicy, herb-packed, and gluten-free. Perfect for meal prep and endless variation.
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.