Mediterranean Quinoa Bowl

This Mediterranean Quinoa Bowl is packed with a ton of flavor and great for meal prep! It's made with fluffy quinoa, colorful roasted veggies, chickpeas, fresh salad, and creamy tzatziki. It's simple, easy to make, and filling. It's a great vegetarian dinner for spring, summer, or early fall. You can serve it as it is or with your favorite protein like roasted chicken or fish.

Jump to:

• Why This Recipe Works
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Storing and Reheating
• FAQs
• More Recipes with Quinoa
• 📖 Recipe

Why This Recipe Works

Packed with flavor - Fluffy quinoa is topped with delicious colorful mixed veggies roasted with lots of Greek Seasoning, protein-packed chickpeas, fresh salad, and garlicky Tzatziki. The bowls are filling, flavorful, healthy, and vegetarian. You can add roasted chicken or fish for added protein as well!

Great all year round - Most of the veggies I picked for this recipe are in season during the summer (zucchini, eggplant, bell peppers, and red onion) but these bowls can be made all year round! They're especially great during cold gloomy days when you're craving something comforting and flavorful to brighten your day!

Perfect for meal prep - You can make each one of the components of this dish ahead of time and have it ready for the busy days ahead! It can all be kept in the fridge for 3-4 days and enjoyed both hot and cold!

Ingredients

• Quinoa - You can make this bowl with regular white quinoa or with red or black quinoa. Make sure to thoroughly wash it before cooking.
• Roasted veggies - You can pick any veggie combo for roasting but I recommend the classics - bell peppers, zucchini, red onion, and eggplant. The eggplant will need more cooking time than the rest.
• Greek seasoning - The veggies are seasoned with a generous sprinkle of this seasoning for lots of flavor. You can use store-bought or you can make your own homemade Greek seasoning.
• Chickpeas - Canned chickpeas are a great source of vegan protein you can add to bowls like this one. You can also cook your own but I always use canned chickpeas to save time.
• Fresh salad - The bowl is topped with a simple salad of cherry tomatoes, cucumber, and red onion with an olive oil and lemon dressing.
• Tzatziki - You can use store-bought or make homemade tzatziki (highly recommended!) You'll need cucumber, Greek yogurt, fresh dill, extra virgin olive oil, garlic, sea salt, and pepper.
• Olives - This is optional (I forgot them in the photos) but I love adding Kalamata olives to these bowls. They add saltiness and umami flavor.

Variations and Substitutions

• Protein - You can serve the bowls as they are or stretch them into more servings by adding more protein. Roasted chicken, roasted fish like salmon, shrimp, or even roasted lamb would be delicious!
• Greens - Add some chopped romaine lettuce, baby spinach, baby kale, or iceberg lettuce for freshness and some crunch.
• Rice - Serve the bowls with rice instead of quinoa. White basmati rice or brown rice would be great.
• Feta - Add some sheep or goat feta for more flavor.

Step-by-Step Instructions

I recommend first roasting the veggies and prepping the rest while the veggies roast (40 minutes).

Roasted veggies

1. Preheat your oven to 400F (200C).
2. Add diced eggplant and red onion to a large baking sheet.
3. Drizzle with 2 tablespoon of avocado oil and toss. Season with 1 tablespoon of Greek seasoning, ¼ teaspoon sea salt, ¼ teaspoon black pepper, and toss again.
4. Roast for 15 minutes.
5. Push the eggplant and red onion to one side and add the chopped bell peppers and zucchini.
6. Drizzle with the remaining 1 tablespoon avocado oil, and season with 1 tablespoon Greek seasoning, ¼ teaspoon sea salt, and ¼ teaspoon black pepper. Toss to mix well.
7. Roast in the oven for 25 minutes.
8. While the vegetables are roasted, prep the quinoa, tzatziki, and salad.

Quinoa

1. Thoroughly rinse your quinoa and add it to a small saucepan with 1.5 cups of water.
2. Bring to a boil, lower the heat to a simmer, and cook partially covered until all water is absorbed.
3. Take the quinoa off the heat, fluff it with a fork, cover and let rest for 5 minutes. Set aside until ready to use.

Tzatziki

1. Squeeze as much water as you can out of your grated cucumber and add it to a medium bowl.
2. Add Greek yogurt, fresh dill, garlic, extra virgin olive oil, lemon juice, sea salt, and pepper.
3. Stir until well mixed and keep in the fridge until ready to use.

Cucumber Tomato Salad

1. Add cucumber, cherry tomatoes, red onion, extra virgin olive oil, and lemon juice to a medium bowl.
2. Toss to mix and set aside until ready to use.

Put it all together

1. Divide the cooked quinoa between 3-4 bowls.
2. Add roasted veggies, chickpeas, kalamata olives, cucumber tomato salad, and top with tzatziki.
3. Add a lemon wedge if desired and extra black pepper or fresh dill. Enjoy!

FAQs

More Recipes with Quinoa

If you're looking for other bowls or salads made with quinoa, give the four below a try! The asparagus quinoa salad and the pomegranate quinoa salad are great served as a side while the other two can make a great lunch or dinner on their own. You can serve all of them vegan or add a protein of your choice like roasted chicken, salmon, or shrimp.

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