Mediterranean Quinoa Bowl
A Mediterranean Quinoa Bowl made with fresh vegetables, crispy chickpeas, and creamy garlic yogurt sauce.Healthy, filling, and easy to prepare.Perfect for meal prep or a quick balanced dinner.
Ingredients
- 3 cups cooked quinoa from 1 cup uncooked
- 2 Persian cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 2 avocados diced
- Pickled red onions
- Fresh mint and/or parsley leaves
- Aleppo pepper
- Garlic yogurt sauce
For Smoky Chickpeas:
- 1½ cups cooked chickpeas drained and dried
- Extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- Pinch of cayenne pepper
Instructions
- Cook quinoa according to package instructions and set aside.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare smoky chickpeas by placing them on the baking sheet. Drizzle with olive oil and sprinkle with paprika, cumin, salt, and cayenne. Toss well.
- Roast for 20–30 minutes until crispy and golden.
- Assemble your Mediterranean Quinoa Bowl by adding quinoa as the base.
- Top with cucumbers, tomatoes, avocado, and smoky chickpeas.
- Add pickled onions, fresh herbs, and a pinch of Aleppo pepper.
- Drizzle with garlic yogurt sauce and serve immediately.
Notes
You can prepare all components ahead of time and assemble just before serving. This bowl is perfect for meal prep and stays fresh for up to 3 days in the fridge.