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Mediterranean Quinoa Bowl Recipe

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★★★★★

4.7 from 108 reviews

This Mediterranean Quinoa Bowl is a vibrant and wholesome dish featuring fluffy quinoa, roasted smoky chickpeas, fresh vegetables, and a flavorful garlic yogurt sauce. Perfect as a nutritious lunch or dinner, this recipe balances textures and flavors with creamy avocado, crisp cucumbers, juicy cherry tomatoes, tangy pickled red onions, and aromatic herbs, all finished with a drizzle of extra virgin olive oil and a hint of Aleppo pepper for a gentle spicy kick.

Ingredients

Scale

Grains and Legumes

  • 3 cups cooked quinoa (from 1 cup uncooked)
  • 1½ cups cooked chickpeas (drained, rinsed, and patted dry)

Vegetables and Herbs

  • 2 Persian cucumbers (thinly sliced)
  • 1 cup cherry tomatoes (halved)
  • 2 avocados (diced)
  • Pickled red onions (quantity as desired for topping)
  • Fresh mint and/or parsley leaves (for garnish)

Spices and Seasonings

  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • Pinch of cayenne pepper
  • Pinches of Aleppo pepper (for garnish)

Other

  • Extra-virgin olive oil (for drizzling and roasting)
  • Garlic yogurt sauce (for drizzling, recipe or store-bought)

Instructions

  1. Cook the quinoa: Rinse 1 cup of quinoa under cold water, then cook according to package instructions, typically by simmering in 2 cups of water until all water is absorbed and quinoa is fluffy. Set aside to cool slightly.
  2. Prepare the smoky chickpeas: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the drained and rinsed chickpeas onto the sheet. Drizzle with extra virgin olive oil and sprinkle smoked paprika, ground cumin, sea salt, and a pinch of cayenne pepper over them. Toss well to coat the chickpeas evenly.
  3. Roast the chickpeas: Place the baking sheet in the preheated oven and roast for 20 to 30 minutes, stirring halfway through, until the chickpeas are golden brown and crisp. Remove from oven and allow to cool slightly.
  4. Assemble the bowls: Divide the cooked quinoa into serving bowls. Top each with the roasted smoky chickpeas, thinly sliced Persian cucumbers, halved cherry tomatoes, and diced avocados.
  5. Add garnishes and sauce: Add pickled red onions and sprinkle fresh mint and/or parsley leaves and Aleppo pepper over the bowls. Drizzle generously with garlic yogurt sauce and a little extra virgin olive oil. Serve immediately and enjoy.

Notes

  • To make garlic yogurt sauce, combine plain Greek yogurt with minced garlic, lemon juice, salt, and a bit of olive oil; adjust seasoning to taste.
  • Pickled red onions can be store-bought or homemade by soaking thinly sliced red onions in vinegar, sugar, and salt for at least an hour.
  • For added protein, serve with grilled chicken or feta cheese.
  • This dish is great for meal prep; store components separately and assemble just before eating to keep veggies fresh and toppings crispy.

Keywords: Mediterranean quinoa bowl, smoky chickpeas, healthy quinoa recipe, vegetarian lunch, garlic yogurt sauce, roasted chickpeas, fresh quinoa bowl, healthy Mediterranean diet

Find it online: https://spatulaqueen.com/mediterranean-quinoa-bowl-recipe/