Delicious quinoa bowl recipes, including this Mediterranean Quinoa Bowl consisting of roasted veggies, crispy chickpeas, and feta cheese all atop fluffy quinoa and finished with creamy hummus.
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
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
Add the chickpeas, red onion, and tomato to a large baking sheet and drizzle olive oil over top. At the minced garlic, salt, and pepper and toss to coat.
2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon ground black pepper
Roast 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 greens, ½ cup hummus, ¼ cup Feta cheese