Mediterranean Quinoa Bowl
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Mediterranean, American
Mediterranean Quinoa Bowl
Description
This bowl starts with quinoa cooked until tender and fluffed. Chickpeas are roasted with smoked paprika, cumin, cayenne, and sea salt for a crisp, smoky coating that contrasts with the soft quinoa. Fresh vegetables like thinly sliced cucumber, halved cherry tomatoes, and creamy diced avocado add freshness and texture.
Pickled red onions and fresh mint offer brightness and a hint of acidity. Aleppo pepper sprinkled on top adds moderate heat and fruity spice. The dressing uses a garlic yogurt sauce, bringing mild creaminess and tang to unify the components.
The dish is suitable as a light, nourishing main meal or as a side salad in Mediterranean-style dining. The variety of textures and bold seasoning make it interesting and satisfying while highlighting simple, wholesome ingredients.
The notes suggest that swapping the yogurt sauce for tahini can make it vegan-friendly without losing flavor balance.
Ingredients
- 3 cups quinoa from 1 cup uncooked, cooked
- 2 cucumber thinly sliced, Persian
- 1 cup cherry tomato halved
- 2 avocado diced
- red onion pickled
- mint fresh; or parsley leaves
- Aleppo pepper
- Garlic Yogurt Sauce see note
Smoky Chickpeas
- 1½ cups chickpeas drained, rinsed, and patted dry, cooked
- extra-virgin olive oil for drizzling
- 1 teaspoon smoked paprika
- ½ teaspoon cumin ground
- ¼ teaspoon salt sea salt
- Pinch cayenne pepper
Instructions
- Cook the quinoa according to this recipe.
- Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 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.
- 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
- Use tahini sauce instead of garlic yogurt to make this recipe vegan.
User Reviews
Overall Rating
5
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