Mediterranean Quinoa Bowl Recipe
Mediterranean Quinoa Bowl is a healthy grain bowl made with fluffy quinoa, crispy roasted chickpeas, fresh vegetables, avocado, and garlic yogurt sauce.Ready in about 50 minutes.Perfect for meal prep, lunch, or a 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
- Garlic yogurt sauce
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
Instructions
- Cook the quinoa according to the package instructions. Fluff with a fork and allow it to cool slightly.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Spread the chickpeas on the prepared baking sheet. Drizzle with olive oil and season with smoked paprika, cumin, sea salt, and cayenne pepper.
- Toss until evenly coated and roast for 20–30 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden.
- Prepare the vegetables by slicing the cucumbers, halving the cherry tomatoes, dicing the avocados, and gathering the pickled onions and fresh herbs.
- Assemble each Mediterranean Quinoa Bowl by dividing the cooked quinoa among serving bowls.
- Top with the roasted smoky chickpeas, cucumbers, tomatoes, avocado, pickled onions, fresh mint, and parsley.
- Sprinkle with Aleppo pepper and drizzle generously with garlic yogurt sauce before serving
Notes
- Use tri-color quinoa for extra visual appeal.
- Dairy-free yogurt can replace traditional yogurt for a vegan-friendly variation.
- Top with toasted pine nuts or pumpkin seeds for additional crunch.
- Fresh lemon juice adds a bright finishing touch.
- Serve warm or chilled.