Mediterranean Quinoa Bowl

Name: Mediterranean Quinoa Bowl
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Cuisine: Bright Plates
Ingredients: 80 g Cucumber; 1 lemon Lemon; small handful Fresh parsley; to taste Black pepper; 1 clove Garlic; 30 g Kalamata olives; 2 tbsp Olive oil; 80 g Quinoa; 2 tbsp Tahini; small handful Fresh mint; 100 g Cherry tomatoes; 120 g Tinned chickpeas; to taste Salt; 40 g Feta cheese; ½ tsp Smoked paprika

Fluffy lemon quinoa with cherry tomatoes, cucumber, olives, feta, chickpeas and a herby tahini drizzle.

25 minEasy~328 kcal / servingBright Plates

Contains dairyContains sesamevegetarian

Nutrition

328 kcal

Calories

19 g

Protein

37 g

Carbs

12 g

Fat

Estimated, per serving

Good to know

Contains dairyContains sesamevegetarian

Ingredients · per serving

80 g Cucumber
1 lemon Lemon
small handful Fresh parsley
to taste Black pepper
1 clove Garlic
30 g Kalamata olives
2 tbsp Olive oil
80 g Quinoa
2 tbsp Tahini
small handful Fresh mint
100 g Cherry tomatoes
120 g Tinned chickpeas
to taste Salt
40 g Feta cheese
½ tsp Smoked paprika

Instructions

Rinse quinoa. Cook in salted water 12 min, drain, fluff. While warm, toss with lemon zest + juice + olive oil + pinch salt.
Halve cherry tomatoes, cube cucumber, halve olives, crumble feta.
Drain chickpeas, pat dry, toss with smoked paprika + olive oil + salt. Pan-fry 6 min until crisp at edges.
Whisk tahini + lemon juice + minced garlic + warm water + salt + pepper into a pourable drizzle.
Bowl: quinoa base → arrange tomato, cucumber, olives, crispy chickpeas, feta in separate piles. Top with mint + parsley.
Drizzle tahini sauce over everything. Crack of pepper, extra lemon wedge on the side.

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