Mediterranean Quinoa Bowl
A vibrant and healthy vegan bowl packed with Mediterranean flavors. Perfect for a quick lunch or dinner.
Equipment
- 1 Large pot For cooking quinoa
- 1 Large Bowl For assembling the bowls
- 1 Frying Pan Optional, for roasting chickpeas
Ingredients
Quinoa
- 1 cup quinoa rinsed
Vegetables
- 1 cup cucumber English cucumber recommended
- 1 cup tomatoes Cherry or Roma tomatoes
- 0.5 cup red onion Finely chopped
- 0.5 cup Kalamata olives Pitted and halved
Protein
- 15 ounce canned chickpeas drained and rinsed
Dressing
- 3 tablespoons olive oil Extra virgin olive oil
- 2 tablespoons lemon juice Freshly squeezed
- 1 clove garlic Minced
- 1 teaspoon dried oregano
- salt and pepper To taste
Instructions
- Rinse the quinoa in a fine-mesh sieve. Combine the quinoa with 2 cups of water or vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.
- For extra flavor, you can roast the chickpeas. Toss the drained and rinsed chickpeas with a little olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until crispy. Alternatively, you can pan-fry them in a skillet until golden brown.1 cup cucumber
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.1 cup tomatoes
- In a large bowl, combine the cooked quinoa, chopped cucumber, chopped tomatoes, red onion, Kalamata olives, and chickpeas (roasted or not). Pour the dressing over the bowl and toss gently to combine. Serve immediately or chill for later.1 cup quinoa, 1 cup cucumber, 1 cup tomatoes
Notes
For added flavor, you can add crumbled vegan feta cheese or chopped fresh parsley. This bowl can be stored in the refrigerator for up to 3 days.