Mediterranean Quinoa Bowl

This quinoa bowl is a simple + straightforward recipe that really allows the bright flavors of the spring produce to shine! The quinoa + chickpeas provide plant-based sources of protein that bulk up the nutrition of this healthy grain salad, + the quinoa is an excellent gluten-free grain alternative!


*serves 4-6

  • 1 cup uncooked Quinoa [rinsed + drained]
  • 1 ¼ cup Chickpeas [rinsed + drained]
  • ¾ Cherry Tomatoes [sliced]
  • 1 small Cucumber [chopped]
  • cup Kalamata Olives [sliced]
  • cup Roasted Red pepper [sliced]
  • ¼ cup Parsley [chopped]
  • 4 ounces Feta Cheese

For the dressing

  • 3 tbsp Hummus or Tahini
  • 2 tbsp EVOO
  • 1 Lemon [juiced]
  • Salt + Pepper to taste


#1] Prepare the 1 cup of quinoa according to the package directions. Once its finished cooking, transfer the quinoa to a large mixing bowl + fluff the grains with a fork.
#2] Prep + chop the tomatoes + cucumber + olives + roasted red pepper + parsley. Once the quinoa has cooled to about room-temp, stir in the chopped parsley, followed by the chickpeas + produce. In a small bowl make your dressing — add the hummus [or tahini] + EVOO + lemon juice + salt + pepper + whisk until combined.
#3] Sprinkle on the feta + add a drizzle of dressing + eat up!  : )
Note — The leftovers will stay the most fresh if store in an airtight container in the fridge + if dressed only immediately prior to eating!

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+ Teresa [@tasandoval] // OSU CHAARG

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