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Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl: Flavor-Packed and Nutritious Delight

The Mediterranean Quinoa Bowl is a vibrant, nourishing dish that combines fluffy quinoa, creamy avocado, and smoky roasted chickpeas, perfect for a quick meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 1 cup quinoa uncooked
  • 2 cups water
  • 1 pinch of salt
  • 2 avocados diced
Veggies
  • 2 Persian cucumbers thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 pickled red onion
  • 1 cup fresh herbs mint/parsley mix
Chickpeas
  • 1 can chickpeas cooked, drained, rinsed, and dried
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • to taste sea salt
  • to taste cayenne pepper
Sauce
  • 1 cup garlic yogurt sauce for vegan swap use tahini or hummus
  • 1 teaspoon Aleppo pepper for mild heat

Equipment

  • medium saucepan
  • Baking sheet
  • Mixing Bowl
  • Large serving bowl

Method
 

Cooking Instructions
  1. Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy. Let sit for 5 minutes.
  2. Preheat oven to 425°F (220°C). Toss chickpeas with olive oil, smoked paprika, cumin, salt, and cayenne pepper. Spread on a baking sheet and roast for 20-30 minutes until golden and crispy.
  3. In a large bowl, layer cooked quinoa, roasted chickpeas, cucumbers, cherry tomatoes, and avocado.
  4. Top with pickled red onions and fresh herbs. Drizzle with garlic yogurt sauce and sprinkle Aleppo pepper before serving.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 700mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 10IUVitamin C: 35mgCalcium: 4mgIron: 15mg

Notes

Store assembled bowls in an airtight container for up to 4 days, keeping sauce separate until serving. For long-term storage, freeze without raw veggies or avocado.

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