Mediterranean Quinoa Bowl

Here is a Mediterranean Quinoa Bowl recipe that is crisp, crunchy, fresh, creamy, salty, and savory in every bite. Piled high with nutritious greens, hearty grains, vibrant herbs and protein-packed chickpeas – in two forms – it’s a healthy vegetarian recipe great for meal prep, light lunches, and dinner.

Why You’ll Love This Recipe

• Celebrates the vibrancy of the Mediterranean – and veggies can be swapped out for whatever you like!
• It’s a healthy, jam-packed, vegetable forward recipe!
• Easy to make in just over 30 minutes!
• Double or triple the recipe and follow some of my best meal prep hacks for meals throughout the week.

Ingredients for Quinoa Mediterranean Salad

I’ve broken up the ingredients in the recipe card based on their respective cooking step. But here’s a list of what we need for this Mediterranean salad with quinoa.

• chickpeas – look for low-sodium chickpeas and make sure to drain, rinse and air dry on the sheet tray for a few minutes before roasting.
• extra virgin olive oil – go for the good stuff here. We want some for roasting the chickpeas and some more for drizzling on top.
• Italian seasoning – most Italian herb blends contain a mix of oregano, marjoram, parsley, rosemary and thyme. If you don’t have a blend, sprinkle a pinch of whichever herbs you have in your pantry.
• quinoa – I prefer the taste and texture of white quinoa for this recipe, but use whatever you have on hand.
• Greek yogurt – look for a full-fat, plain Greek yogurt for an ultra creamy dressing.
• lemon juice – the juice of one lemon should provide just the right amount of tang.
• dill – this is the quintessential herb in Tzatziki – make sure not to skip it!
• garlic – if using one whole garlic clove, process the dressing in a food processor or blender. If using already minced garlic, you can whisk the dressing by hand.
• English cucumber – dice the cucumber as fine as you can or grate it on the large holes of a box grater. Add to the dressing after blending.
• salad greens – use your favorite greens – spinach, kale, arugula, Mesclun, baby romaine – the options are endless.
• Persian cucumbers – Persian cucumbers are those small, mini cucumbers usually sold in packets. Slice them on a diagonal for a pretty presentation.
• red onion – slice as thin as you can. If you are not a fan of raw onion, place the onion slices in a bowl of cool water for 10 minutes to take some of the bite off.
• grape tomatoes – grape tomatoes are classic, but bright and beautiful cherry tomatoes are a great sub.
• Kalamata olives – look for already pitted purple Kalamata olives at the olive bar or sold in glass jars.
• feta cheese – buy a whole block of feta cheese from the cheese counter and crumble it at home. The flavor beats the pre-crumbled packets.
• hummus – go for your favorite grocery store hummus. I like a classic hummus, but feel free to go crazy with roasted red pepper, garlic, pine nut, or Mediterranean herb.

Scroll below for the recipe card and measurements.

Cook Quinoa

Place rinsed quinoa in a small pot with 1 and ⅓ cups water or broth. Allow the pot to come to a boil, then reduce to simmer for about 15 minutes, or until all the water has evaporated. Remove from heat and fluff with a fork.

Make Dressing

In a small food processor or blender, blend together Greek yogurt, lemon juice, dill, garlic and salt. Once ingredients are combined, stir in diced cucumbers with a spoon. (If using already minced garlic you can just whisk together ingredients by hand).

Assemble Bowls

In 2 medium bowls, evenly distribute greens, cooked quinoa, sliced cucumber, red onions, grape tomatoes, olives, feta cheese, hummus, and roasted chickpeas. Drizzle with tzatziki dressing.

If you make this Mediterranean Quinoa Bowl recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

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