Mediterranean Quinoa Bowl
A bright, protein-packed bowl of fluffy quinoa, roasted chickpeas, cucumber, cherry tomatoes, and feta with a lemon-herb dressing. Great warm or chilled.
- Prep:
- 15 min
- Cook:
- 20 min
- Total:
- 35 min
- Servings:
- 2
- Difficulty:
- easy
Ingredients
- 1 cup quinoa, rinsed
- 1 can chickpeas, 15 oz, drained and rinsed
- 1 unit english cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup crumbled feta cheese
- 0.25 cup kalamata olives, pitted and halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- to taste salt and freshly ground black pepper
Instructions
- 1
Heat the oven to 400°F. Toss the chickpeas with a tablespoon of the olive oil and a pinch of salt, spread on a sheet pan, and roast until crisp, about 15 minutes.
- 2
Meanwhile, combine the quinoa with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer 15 minutes. Remove from heat and fluff with a fork.
- 3
Whisk the remaining olive oil, lemon juice, oregano, and a pinch of salt and pepper in a small bowl to make the dressing.
- 4
Divide the quinoa between two bowls and top with the roasted chickpeas, cucumber, tomatoes, olives, and feta. Drizzle with the dressing and scatter the parsley over the top.
Notes
Rinsing the quinoa removes the bitter saponin coating — don’t skip it.
The roasted chickpeas stay crispy for about a day; refresh them in a hot pan or oven before serving leftovers.
Make it vegan by swapping the feta for a sprinkle of nutritional yeast or extra olives.