Mediterranean Quinoa Bowl
This mediterranean quinoa bowl combines quinoa, roasted chickpeas, spinach, red onion, kalamata olives and feta cheese all drizzled in a lemon dressing and tzatziki sauce. Great for meal prep!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Lunch/Dinner
Cuisine: Mediterranean
Keyword: mediterranean quinoa bowl
Servings: 4
Quinoa
- ⅔ cup dry quinoa
- 1 ⅓ cup water
Chickpeas
- 1 15 oz can chickpeas drained, rinsed and patted dry
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Bowl
- 4 cups baby spinach or arugula loosely packed
- 1 cup cucumber chopped
- 1 cup cherry tomatoes chopped
- ½ cup red onion chopped
- ½ cup feta cheese crumbled
- ¼ cup kalamata olives
- Lemon Vinaigrette
- Hummus for serving
- Tzatziki Sauce for drizzling
- Fresh parsley for serving
Preheat oven to 400°F and line a baking sheet with parchment paper.
Rinse and drain quinoa, if desired. Add quinoa and water to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
Add the chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto a baking sheet. Bake for 20 minutes flipping halfway. Once cooked, set aside to cool.
If you haven't already, make the dressing and set aside.
To make the bowls, add about ½ cup cooked quinoa, 1 cup greens, ¼ cup cucumber, ¼ cup tomatoes, 2 Tablespoons onion, 2 Tablespoons feta cheese, 1 Tablespoon kalamata olives and scoop of hummus to 4 bowls. Divide chickpeas evenly and add to bowls then drizzle with tzatziki and dressing. Serve immediately.
Serving: 1 bowl | Calories: 579kcal | Carbohydrates: 54g | Protein: 18g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 1153mg | Potassium: 687mg | Fiber: 10g | Sugar: 6g