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5.0 from 57 votes

Mediterranean Quinoa Bowl

This Mediterranean quinoa bowl features fresh veggies, creamy avocado, spiced chickpeas, and protein-packed quinoa. A garlic yogurt sauce ties it all together, and fresh herbs and pickled onions take it over the top. It's a delicious weeknight dinner or healthy lunch!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Mediterranean , American

Ingredients

  • 3 cups cooked quinoa from 1 cup uncooked
  • 2 Persian cucumbers thinly sliced
  • 1 cup cherry tomatoes halved
  • 2 avocados diced
  • pickled red onions
  • Fresh mint and/or parsley leaves
  • Aleppo pepper
  • Garlic Yogurt Sauce see note
Smoky Chickpeas
  • 1½ cups cooked chickpeas drained, rinsed, and patted dry
  • extra-virgin olive oil for drizzling
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • Pinch of cayenne pepper

Instructions

    Cup of Yum
  1. Cook the quinoa according to this recipe.
  2. Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.
  3. Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.
  4. Assemble bowls with the quinoa, smoky chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, mint, and pinches of Aleppo pepper. Drizzle with garlic yogurt sauce and serve.

Notes

  • Substitute tahini sauce to make this recipe vegan.