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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1 cup cooked chickpeas (canned or boiled) - 1/2 red onion, finely chopped - 1/4 cup feta cheese, crumbled - 1/4 cup olives (kalamata or green), pitted and halved - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I love using these fresh ingredients to create a vibrant Mediterranean bowl. Each item brings a unique flavor and texture. Quinoa serves as a great base, adding protein and fiber. The vegetable broth gives it a rich taste. Cherry tomatoes add sweetness, while cucumbers provide a refreshing crunch. Bell peppers bring color and vitamins. Chickpeas add heartiness and protein, making this bowl filling. The red onion offers a mild bite, while feta cheese gives a salty creaminess. Olives add depth and a hint of brininess. The olive oil and lemon juice dressing ties everything together. Dried oregano adds a classic Mediterranean flavor. Finally, fresh parsley makes the dish look beautiful and adds a pop of flavor. Each bite bursts with freshness and taste. Enjoy making your own Mediterranean dinner bowls with these simple, wholesome ingredients! {{ingredient_image_1}} - Combine 1 cup of rinsed quinoa and 2 cups of vegetable broth in a saucepan. - Bring it to a boil, then reduce the heat and cover the pot. - Let it simmer for about 15 minutes, or until all the liquid is absorbed. Cooking quinoa is simple. Rinsing it first helps remove any bitterness. You want a fluffy texture, so make sure to fluff it with a fork after cooking. - In a large bowl, combine 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, 1 cup of cooked chickpeas, and 1/2 finely chopped red onion. - In a small bowl, prepare a dressing with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, salt, and pepper. Mix the dressing well before drizzling it over the veggies. Toss everything together gently to coat the vegetables evenly. - Fluff the cooked quinoa and divide it into serving bowls. - Top each bowl with the vegetable mixture, then add 1/4 cup of crumbled feta cheese and 1/4 cup of halved olives. - Finish by garnishing each bowl with chopped fresh parsley. This dish is colorful and full of flavor. You can serve it right away or let it chill for a refreshing meal later. Enjoy your quick Mediterranean diet dinner bowl! - Rinse quinoa to remove bitterness. This step makes the quinoa taste better. - Ensure water is fully absorbed before fluffing. This keeps your quinoa light and fluffy. - Experiment with different herbs like basil or dill. These add unique flavors to your bowl. - Substitute balsamic vinegar for lemon juice. This change gives your dish a sweet tang. - Pair with grilled chicken or shrimp. This adds protein and makes your meal heartier. - Serve warm or chilled for a salad option. Both ways are fresh and tasty. Pro Tips Use a Flavorful Broth: For added depth of flavor, use homemade vegetable broth or a high-quality store-bought version instead of water to cook the quinoa. Chill for Best Taste: Let the power bowls chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Customize Your Veggies: Feel free to swap or add other vegetables according to your preference, such as roasted zucchini, artichokes, or spinach for added nutrition. Make It Vegan: To make this dish completely vegan, simply omit the feta cheese or substitute it with a plant-based feta alternative. {{image_2}} You can easily customize your protein. Substitute chickpeas with grilled chicken or tofu for a new flavor. If you want more protein, add cooked lentils. They are tasty and healthy. Don't stop at the basic veggies. Include spinach or kale to boost nutrients. Roasted vegetables like zucchini or eggplant also make a great addition. They bring a warm, rich flavor to your bowl. If you want to switch things up, swap quinoa for farro or bulgur. These grains offer unique textures. For a heartier bowl, use brown rice instead of quinoa. It's filling and delicious. Store leftover bowls in airtight containers. This keeps them fresh and safe. Try to eat them within 3-4 days. The flavors will stay great, and the food will be safe to enjoy. Freeze quinoa separately to keep its texture. Quinoa freezes well. Do not freeze the vegetable mixture with the dressing. It can become mushy. Instead, keep them separate to enjoy later. To reheat quinoa, use the microwave or stovetop. Both methods work well. Add vegetables after reheating. This keeps them fresh and crunchy. Enjoy your meal just like it was made fresh! Yes, you can meal prep for the week. I love making these bowls in advance. Cook the quinoa and chop the veggies. Store them in separate containers. This way, you can mix and match all week. Just add the dressing when you're ready to eat. It saves time and keeps meals fresh. Yes, simply omit the feta cheese or use a plant-based alternative. Many vegan cheeses taste great and work well in this dish. You still get a creamy texture without dairy. Just ensure you check the label to avoid any animal products. It pairs well with grilled meats or can be enjoyed as a standalone meal. I love adding grilled chicken or shrimp for extra protein. If you want a lighter meal, enjoy it by itself. Either way, it tastes amazing and fills you up! This blog post outlined a tasty quinoa bowl recipe packed with fresh vegetables and protein. You learned how to cook quinoa, prepare the vegetable mix, and assemble the bowls. Creative dressing options and variations offer ways to customize the dish to your liking. Remember, meal prep is easy and a great way to enjoy this healthy meal all week. This recipe provides a delicious and nutritious meal choice that suits many diets and tastes. Now it's your turn to make this dish and enjoy every bite!

Mediterranean Quinoa Power Bowls

A nutritious and vibrant quinoa bowl packed with fresh vegetables, chickpeas, and a zesty dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper (red or yellow), diced
  • 1 cup cooked chickpeas (canned or boiled)
  • 1 2 red onion, finely chopped
  • 1 4 cup feta cheese, crumbled
  • 1 4 cup olives (kalamata or green), pitted and halved
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
  • While the quinoa is cooking, prepare the veggies: in a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, chickpeas, and red onion.
  • In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Drizzle the dressing over the veggie mixture and toss to coat evenly.
  • Once the quinoa has cooled slightly, divide it into serving bowls. Top each bowl with the veggie mixture, crumbled feta cheese, and olives.
  • Garnish with fresh parsley for an aromatic touch and extra flavor.
  • Serve immediately, or cover and let chill in the refrigerator for a refreshing cold salad option.

Notes

Serve immediately or chill for a refreshing cold salad option.
Keyword healthy, quinoa, salad, vegetarian