Mediterranean Quinoa Bowl
A vibrant and healthy Mediterranean-inspired quinoa bowl packed with fresh vegetables, chickpeas, and flavorful toppings.
Ingredients
Cooked Quinoa
- 3 cups cooked quinoa (from 1 cup uncooked)
Vegetables
- 2 Persian cucumbers Persian cucumbers (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 2 avocados avocados (diced)
Pickled Red Onions
Herbs and Spices
- Pinch Pickled Red Onions
- Pinch Fresh mint and/or parsley leaves
- 1 teaspoon Aleppo pepper
Sauces and Oils
- to taste Garlic Yogurt Sauce (see note)
- 2 tablespoons Extra-virgin olive oil (for drizzling)
Spices
- 1.5 cups cooked chickpeas (drained, rinsed, and patted dry)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- Pinch cayenne pepper
Instructions
- Cook the quinoa according to package instructions.
- Preheat oven to 425°F (220°C). Toss chickpeas with olive oil and spices, then roast for 20-30 minutes until crispy.
- Assemble bowls with quinoa, chickpeas, cucumbers, tomatoes, and avocados. Top with pickled onions and herbs.
- Drizzle with garlic yogurt sauce and olive oil, then sprinkle Aleppo pepper before serving.
Notes
Feel free to customize with your favorite fresh herbs or additional toppings.