Mediterranean Quinoa Bowl

Course: Dinner, Lunch

Cuisine: Mediterranean

Keyword: mediterranean bowl, mediterranean quinoa salad, quinoa bowl

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: bowls

Calories: 458kcal

Author: Ashley

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.

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Ingredients

Roasted Chickpeas

1 (14 oz) can chickpeas (garbanzo beans)
1 tablespoon extra virgin olive oil
1 teaspoon Italian seasoning blend
¼ teaspoon fine sea salt

Quinoa

⅔ cup uncooked quinoa rinsed and drained (makes 2 cups cooked)

Tzatziki Dressing

1 cup Greek yogurt
2 tablespoons lemon juice 1 lemon
2 tablespoons chopped fresh dill
1 clove garlic
½ teaspoon fine sea salt
½ cup diced Persian cucumber or English cucumber

Salad + Assembly

2 large handfuls spinach or kale
2 Persian cucumbers sliced (or English cucumbers)
½ small red onion thinly sliced
1 cup grape tomatoes halved lengthwise
½ cup pitted kalamata olives
½ cup crumbled feta cheese
½ cup traditional hummus

Instructions

ROAST CHICKPEAS: Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Drain and rinse chickpeas from their can, then scatter onto prepared baking sheet. Allow the chickpeas to air dry for 5 minutes. Toss with olive oil, Italian seasoning, and salt. Roast for 20-25 minutes, tossing once in between, until chickpeas are golden brown and crispy; set aside.
COOK QUINOA: Place rinsed quinoa in small pot with 1 and ⅓ cups water or broth. Allow pot to come to a boil, then reduce to simmer for about 15 minutes, or until quinoa water has gone. Remove from heat and fluff with a fork.
MAKE DRESSING: In small food processor or blender, blend together all ingredients except for diced cucumber. Once ingredients are combined, stir in diced cucumbers with 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. Enjoy!

Notes

Feel free to sub your favorite mix of veggies - check out the variations above!

Roast chickpeas and store in an open container. This keeps them crunchy. Transfer to a sealed container in the fridge after 3 days.

Store cooked quinoa in the fridge for up to 4 days.

Prep salad ingredients and store them in individual containers for up to 4 days.

Nutrition approximate, includes dressing.

Nutrition