Mediterranean Quinoa Bowl
This Mediterranean quinoa bowl combines nutty quinoa with crispy chickpeas, fresh veggies, and creamy feta, making it a delicious and healthy quinoa bowl recipe. Perfect for meal prep or quick vegetarian lunches, this easy Mediterranean bowl is packed with vibrant flavors and nourishing ingredients.
Equipment
- Large pot
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
- ⅔ cup dry quinoa
- 1 ⅓ cup water
- 1 15 oz can chickpeas (drained, rinsed, and patted dry)
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups baby spinach or arugula (loosely packed)
- 1 cup cucumber (chopped)
- 1 cup cherry tomatoes (chopped)
- ½ cup red onion (chopped)
- ½ cup crumbled feta cheese
- ¼ cup kalamata olives
- Hummus, for serving
- Tzatziki Sauce, for drizzling
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Rinse quinoa under cold water (optional for removing bitterness). Add quinoa and water to a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork, then let cool for 5-10 minutes.
- In a bowl, toss the chickpeas with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Spread them evenly on the baking sheet. Bake for 20 minutes, flipping halfway, until they’re golden and crisp.
- While the quinoa and chickpeas cook, chop the cucumber, cherry tomatoes, and red onion. Set aside your greens, olives, and feta cheese.
- Divide the cooked quinoa among four bowls or meal prep containers (about ½ cup each). Add 1 cup of greens, ¼ cup cucumber, ¼ cup tomatoes, 2 tablespoons onion, 2 tablespoons feta, and a scoop of hummus to each bowl.
- Divide the roasted chickpeas evenly between the bowls. Top with olives, drizzle with tzatziki, and garnish with parsley. Serve immediately or refrigerate for later.
Notes
The chickpeas will lose some of their crispness in the fridge, so if you prefer to have your chickpeas be crunchy, you could store them separately and reheat them in the air fryer or oven, and add them to the quinoa bowl right before serving.