Powered by
35-Minute Mediterranean Quinoa Bowl
Serves 2
10 mins prep
25 mins cook
35 mins total
This Mediterranean Quinoa Bowl consists of roasted veggies, crispy chickpeas, and feta cheese all atop fluffy quinoa and finished with creamy hummus.
Scan QR-code and claim coupon for $4 cashback on Tajín Seasoning, Clasico
Preheat the oven to 425°F.
Rinse quinoa with clean water in a sieve and add it to a medium pot with the vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit, covered, for an additional 10 minutes.
1 cup quinoa2 cups vegetable brothMeanwhile, prep your vegetables and add-ins. Drain your chickpeas, peel and slice your red onions, slice your grape tomatoes in half lengthwise, and peel and mince your garlic.
*The drier the chickpeas are, the crispier they will get. Pat them dry with a kitchen towel of paper towel if need be.
½ large red onion1 pint grape tomatoes2 cloves garlic15 oz chickpeas aka garbanzo beansAdd the chickpeas, red onion, and tomato to a large baking sheet and drizzle olive oil over top. Add the minced garlic, salt, and pepper and toss to coat.
2 tablespoons olive oil½ teaspoon salt½ teaspoon ground black pepperRoast for 15-20 minutes until chickpeas are crunchy, red onions are caramelized, and tomatoes start to burst.
Assemble your Mediterranean Quinoa Bowl by starting with a fluffy quinoa base. Then, layer on the leafy greens, roasted chickpeas, onions, and tomatoes, and hummus. Top with feta cheese (optional) and enjoy hot!
1 cup leafy greens½ cup hummus¼ cup Feta cheese