Mediterranean Quinoa Bowl

As seen on

Love & Lemons

Total Time

40 mins

Prep Time

20 mins

Cook Time

20 mins

Rating

(14)

Ingredients

4 servings

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
Garlic Yogurt Sauce, see note
1½ cups cooked chickpeas, drained, rinsed, 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

Beginner Vegetarian Dinner Healthy ...

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Preparation

Inline ingredients (beta)

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Step 1

Cook the quinoa according to this recipe.

Step 2

Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 3

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.

Step 4

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.

Chef’s notes

Substitute tahini sauce to make this recipe vegan.

Categories

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Meal Types

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Ingredients

Seasonal Recipes

Skill Level

other

Mediterranean Quinoa Bowl

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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