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Mediterranean Quinoa Bowl

A vibrant, wholesome dish that combines earthy quinoa, crisp vegetables, and tangy feta for a nutritious meal perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the quinoa base
  • ⅔ cup dry quinoa Nutty and fluffy when cooked.
  • 1 ⅓ cup water Essential for cooking the quinoa.
For the roasted chickpeas
  • 1 can (15 oz) chickpeas Creamy and protein-packed.
  • 1 teaspoon olive oil Adds flavor and health benefits.
  • 1 teaspoon lemon juice Brightens the dish.
  • ½ teaspoon oregano Adds earthy notes.
  • ½ teaspoon garlic powder Offers a subtle savory flavor.
  • ½ teaspoon salt Enhances overall taste.
  • ¼ teaspoon pepper Provides warmth and spice.
For the bowl assembly
  • 4 cups baby spinach or arugula Fresh, crisp, and nutritious.
  • 1 cup cucumber Chopped for added crunch.
  • 1 cup cherry tomatoes Sweet burst of flavor.
  • ½ cup red onion Sharp bite balancing other flavors.
  • ½ cup feta cheese Creamy and tangy.
  • ¼ cup kalamata olives Briny and bold.
  • Lemon Vinaigrette For drizzling.
  • Hummus For creaminess.
  • Tzatziki Sauce Refreshing yogurt sauce.
  • Fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Rinse and drain the quinoa. In a saucepan, combine the quinoa and water, bringing it to a boil.
  3. Once boiling, reduce heat to a simmer, cover, and let cook for about 15 minutes. Fluff and set aside to cool.
Roasting Chickpeas
  1. Combine drained chickpeas, olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl.
  2. Spread the chickpeas on the baking sheet and roast for about 20 minutes, flipping halfway through.
  3. Remove once golden and let cool.
Assembly
  1. Start with about ½ cup of cooked quinoa as the base in each bowl.
  2. Top with 1 cup greens, ¼ cup cucumber, ¼ cup cherry tomatoes, 2 tablespoons red onion, 2 tablespoons feta cheese, and 1 tablespoon kalamata olives.
  3. Add a generous scoop of hummus, then top with roasted chickpeas.
  4. Drizzle with tzatziki and Lemon Vinaigrette. Serve immediately.

Notes

Rinse quinoa to remove bitterness, and feel free to substitute vegetables based on preferences. The bowl components can be made ahead.