Mediterranean Quinoa Bowl
A vibrant Mediterranean quinoa bowl with fresh cucumbers, tomatoes, creamy avocado, smoky chickpeas, and a tangy garlic yogurt sauce, perfect for a nutritious lunch or weeknight dinner.
Equipment
- 1 oven preheated to 425°F for roasting chickpeas
- 1 baking sheet lined with parchment paper
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 for garnish
- Garlic yogurt sauce see notes
- 1½ cups cooked chickpeas drained 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
- Cook quinoa according to package instructions or your preferred method.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place chickpeas on the baking sheet; drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and cayenne pepper. Toss to coat evenly.
- Spread chickpeas in a single layer and roast for 20 to 30 minutes until golden brown and crisp.
- Assemble the bowl by layering quinoa, roasted chickpeas, cucumbers, tomatoes, and avocado.
- Top with pickled red onions, fresh mint or parsley leaves, and sprinkle with Aleppo pepper.
- Drizzle garlic yogurt sauce over the bowl and serve immediately.
Notes
- Substitute tahini sauce to make this dish vegan.
- Use fresh herbs like mint or parsley for added flavor.
- Store leftovers separately to maintain crispness.