Description
This Mediterranean Quinoa Power Bowl is a nutrient-packed meal featuring protein-rich quinoa, crispy roasted chickpeas, fresh vegetables, and flavorful toppings, all drizzled with lemon juice and garnished with herbs.
Ingredients
Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
Roasted Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely sliced
- 1/2 cup kalamata olives, sliced
Optional Toppings:
- 1/2 cup feta cheese, crumbled
- 2 cups baby spinach or arugula
- 1/4 cup hummus or tzatziki
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley or dill, for garnish
Instructions
- Cook Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- Roast Chickpeas: Preheat oven to 400°F (200°C). Pat chickpeas dry, toss with olive oil, paprika, cumin, salt, and pepper, and spread on a baking sheet. Roast for 20 minutes until crispy.
- Prepare Vegetables: Halve tomatoes, dice cucumber, slice red onion, and pit/slice olives.
- Assemble Bowl: Divide greens between bowls, add quinoa, roasted chickpeas, tomatoes, cucumber, onion, olives, and feta (if using). Top with hummus or tzatziki, drizzle with lemon juice, and garnish with fresh herbs. Serve warm or chilled.
Notes
- For a vegan version, omit feta or replace with plant-based cheese.
- Store components separately for up to 4 days to keep vegetables crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 17 g
- Cholesterol: 10 mg
