This bowl of Mediterranean quinoa is a delicious weeknight dinner or healthy lunch! Ideal for meal prep, it’s packed with veggies, chickpeas and more.
- They are customizable. You can change the quinoa bowl toppings to suit your tastes or what you have on hand.
- They are perfect for meal prep. Cook it quinoa and whip up a tasty sauce over the weekend. Then, quickly put together quinoa bowls all week long!
- They’re super satisfying…not to mention tasty! I fill my quinoa bowls with protein quinoa, fiber-rich vegetables and big fillets of a savory sauce. It’s the ultimate combination of healthy and delicious.
You can put almost any vegetable, protein, or sauce in a bowl of quinoa, so I encourage you to try making your own. But to start, I share my go-to Mediterranean quinoa bowl recipe below, as well as tips for personalizing it and preparing it in advance. It’s a staple in my kitchen. Whether you follow it to the letter or modify it entirely, I hope it becomes one in yours too!
How to make these quinoa bowls
This bowl of Mediterranean quinoa starts with simple, fresh ingredients:
- cooked quinoa, Of course! Any kind of quinoa works well: white, red, black or tricolor.
- Spicy grilled chickpeas – With the quinoa, they fill that bowl with plant-based protein. They also add a delicious crunch!
- Cherry tomatoes and Persian cucumbers – For a vegetarian punch! If you can’t find Persian cucumbers, English cucumbers are a great substitute. If regular cucumber (not Persian or English) is your only option, peel and seed it before adding it to bowls.
- Lawyer – For creamy richness.
- Garlic yogurt sauce – This sauce is SO easy to make: no food processor or blender required! It’s a light and creamy combination of Greek yogurt, garlic, olive oil and fresh lemon juice.
- Marinated red onions – For a burst of flavor.
- Fresh parsley and mint – They make this bowl of quinoa super tasty and refreshing.
- And Aleppo pepper flakes – They add a touch of spice. Can’t find them? Regular red pepper flakes work here too!
To assemble, fill a bowl or meal prep container with a base of quinoa. Then add the chickpeas, vegetables, avocado and a fillet of garlic yogurt sauce. Garnish with pickled onions, fresh herbs and pinches of Aleppo pepper. Season to taste and enjoy cold or at room temperature.
Find the complete recipe with the measurements below!
How to cook quinoa
If you’re new to cooking quinoa, don’t be intimidated! Its preparation is very similar to cooking rice on the stove. Here is how I proceed:
- Rinse the quinoa and place it in a pot with water. (I use 1 3/4 cups of water for 1 cup of quinoa.)
- Bring the water to a boil, reduce the heat and cover the pan.
- Simmer for 15 minutes or until the water is absorbed.
- Remove the pan from the heat and let stand for 10 minutes.
Preparation tips for this bowl of Mediterranean quinoa
This Mediterranean quinoa bowl recipe is ideal for meal preparation !
Store them in the fridge for up to 4 days and store the sauce in a separate container in the fridge. When ready to eat, drizzle with sauce and add the avocado and fresh herbs. You will have the BEST quick dinner or lunch on weekdays.
**Wait to add the avocado and fresh herbs just before serving so they don’t wilt or brown in the fridge.**
Personalize your quinoa bowl
I love this recipe as written, but feel free to make it your own! Here are some easy ways to change it:
Let me know which variations you try!
This recipe is naturally gluten-free.
More cereal bowl recipes
If you love these healthy quinoa bowls, then try one of these cereal bowl recipes:
Mediterranean quinoa bowl
Prevent your screen from going dark
Cook the quinoa according to this recipe.
Meanwhile, prepare the smoked chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Arrange the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt and cayenne pepper. Toss to coat well and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden and crispy.
Assemble bowls with quinoa, smoked chickpeas, cucumbers, tomatoes and avocado. Garnish with pickled onions, mint and pinches of Aleppo pepper. Drizzle with garlic yoghurt sauce and serve.