Mediterranean Quinoa Bowl
Mediterranean Quinoa Bowl combines fluffy quinoa, smoky roasted chickpeas, fresh vegetables, and creamy yogurt sauce.Easy to prepare, meal-prep friendly, and packed with Mediterranean flavor.Perfect for a healthy lunch or light dinner.
Ingredients
For the Bowl
- 3 cups cooked quinoa from 1 cup uncooked quinoa
- 2 Persian cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 2 avocados diced
- Pickled red onions
- Fresh mint leaves
- Fresh parsley leaves
- Aleppo pepper
For the Smoky Chickpeas
- 1½ cups cooked chickpeas drained, rinsed, and patted dry
- Extra-virgin olive oil for drizzling
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- Pinch of cayenne pepper
For the Garlic Yogurt Sauce
- Garlic yogurt sauce prepared separately
Instructions
- Cook the quinoa according to package directions or your preferred method. Fluff with a fork and allow it to cool slightly.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the chickpeas on the prepared baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, sea salt, and cayenne pepper.
- Toss until evenly coated and spread into a single layer.
- Roast for 20–30 minutes, stirring once halfway through, until golden brown and crispy.
- Assemble the Mediterranean Quinoa Bowl by dividing the cooked quinoa among serving bowls.
- Add the smoky chickpeas, cucumbers, cherry tomatoes, and avocado.
- Top with pickled red onions, fresh mint, parsley, and a light sprinkle of Aleppo pepper.
- Drizzle generously with garlic yogurt sauce.
- Serve immediately and enjoy.
Notes
- Add grilled chicken, shrimp, or salmon for extra protein.
- Serve with warm pita bread for a complete meal.
- Kalamata olives make an excellent Mediterranean addition.
- Fresh lemon juice enhances the overall flavor.