Go Back
–+ servings
Vegetarian Mediterranean Quinoa Bowl

35-Minute Mediterranean Quinoa Bowl

Print Recipe
This Mediterranean Quinoa Bowl consists of roasted veggies, crispy chickpeas, and feta cheese all atop fluffy quinoa and finished with creamy hummus.
Course Dinner, Lunch
Cuisine Mediterranean
Diet Vegetarian
Keyword Healthy, Meatless, Mediterranean Quinoa Bowl, Quinoa Bowl, Vegetarian Meals
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 bowls
Author Marley Goldin

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • ½ large red onion
  • 1 pint grape tomatoes or cherry tomatoes
  • 2 cloves garlic
  • 15 oz chickpeas aka garbanzo beans 15 oz usually = 1 can
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup leafy greens like spinach, arugula, or spring mix
  • ½ cup hummus
  • ¼ cup Feta cheese optional

Instructions

  • 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 quinoa, 2 cups vegetable broth
    Fluffy and flavorful quinoa for Mediterranean bowl
  • Meanwhile, 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 onion, 1 pint grape tomatoes, 2 cloves garlic, 15 oz chickpeas aka garbanzo beans
    Prepped chickpeas, garlic, grape tomatoes, and red onion
  • Add 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 oil, ½ teaspoon salt, ½ teaspoon ground black pepper
    Chickpeas, red onion, and grape tomatoes coated in olive oil, garlic, salt, and pepper
  • Roast for 15-20 minutes until chickpeas are crunchy, red onions are caramelized, and tomatoes start to burst.
    Chickpeas, grape tomatoes, and red onion roasted for a Mediterranean Quinoa Bowl
  • 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 greens, ½ cup hummus, ¼ cup Feta cheese
    Vegetarian Mediterranean Quinoa Bowl

Notes

  • For a lower sodium option, or if you don't have any vegetable broth on hand, you can opt to make your quinoa in water instead. 
  • This is a great recipe to use leftover quinoa for as well! Just reheat your leftover quinoa (detailed instructions for reheating quinoa in post) and skip step 2.
  • For more recipes like this, check out this list of Quinoa Bowl Recipes.