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Mediterranean Bowl

A vibrant bowl filled with fluffy quinoa, crunchy cucumbers, and savory chickpeas, drizzled with a zesty lemon-olive oil dressing, perfect for family gatherings or a quick healthy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Grain Base
  • 1 cup quinoa, rinsed
Vegetables
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
Dressing
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • to taste salt and pepper
Toppings
  • 1 cup feta cheese, crumbled
  • to taste fresh parsley, chopped

Method
 

Cooking the Quinoa
  1. In a saucepan, bring 2 cups of water to a boil.
  2. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed.
  3. Once done, fluff it with a fork and set aside to cool.
Preparing the Chickpeas and Veggies
  1. While the quinoa is cooking, drain and rinse your chickpeas. You can roast them in the oven for extra crunch if you prefer!
  2. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Place all the veggies, chickpeas, and cooked quinoa in a large mixing bowl.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Combining and Serving
  1. Pour the dressing over the quinoa and veggie mix, tossing gently to combine all the ingredients.
  2. Finally, sprinkle the crumbled feta cheese on top, along with freshly chopped parsley for that final touch of flavor!
  3. Enjoy immediately or let it chill in the refrigerator to meld the flavors together.

Notes

Substitutions: You can easily swap out quinoa for brown rice or couscous. Timing: To avoid wilty veggies, make the dressing just before combining the dish. Avoid rinsing your quinoa thoroughly to remove its natural bitterness!