Fresh Vegetarian Mediterranean Quinoa Bowl Recipes

MEDITERRANEAN QUINOA BOWL

Steps:

• In a small pot, toast the quinoa over medium heat until dry and nutty smelling. Add salt and boiling water, quickly covering with a lid.
• Simmer, covered, for 15 minutes. Turn off the heat and let sit, covered, for 5 more minutes. Remove lid and fluff quinoa with a fork, draining excess water with a strainer.
• Add olive oil to a large skillet and warm over medium heat. Add coriander, cumin, and pumpkin seeds and infuse the oil for 30 seconds or until aromatic. Spread the quinoa on top and leave to get crispy for 5 at least minutes. Scrape under the quinoa with a spatula and flip over to crisp the other side. Top with a sprinkle of fresh oregano leaves.
• Add all the yogurt ingredients to a small bowl and stir with a spoon until smooth and creamy.
• Add all the quick pickle ingredients to a medium bowl and toss around a bit. Let sit for at least 15 minutes to pickle.
• Spoon hot quinoa into bowls and add yogurt sauce, quick pickles, kalamata olives, hummus, and pita chips. Sprinkle with feta crumbles.

FRESH VEGETARIAN MEDITERRANEAN QUINOA BOWL

Steps:

• Arrange all bowl ingredients in a shallow bowl, either separately, or mixed together. Add avocado slices immediately before serving to prevent browning. Top with tzatziki sauce.
• Peel the cucumber and remove the seeds with a spoon. Finely dice the cucumber. Sprinkle with a pinch or two of salt and let stand in a strainer to allow the water to drain off. Alternatively, pat dry with paper towel or a clean cloth to remove as much moisture as you can so that the sauce isn't watery.
• In a small bowl, combine the remaining ingredients.
• Add the finely diced and thoroughly-drained cucumber and refrigerate until ready to serve. Garnish with a sprinkle of fresh dill, if desired. Drizzle with a little olive oil just before serving, if you'd like.

MEDITERRANEAN QUINOA BOWL

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Drain and rinse chickpeas from their can, then scatter onto prepared baking sheet. Allow the chickpeas to air dry for 5 minutes. Toss with olive oil, Italian seasoning, and salt. Roast for 20-25 minutes, tossing once in between, until chickpeas are golden brown and crispy; set aside.
• Place rinsed quinoa in small pot with 1 and ⅓ cups water or broth. Allow pot to come to a boil, then reduce to simmer for about 15 minutes, or until quinoa water has gone. Remove from heat and fluff with a fork.
• In small food processor or blender, blend together all ingredients except for diced cucumber. Once ingredients are combined, stir in diced cucumbers with spoon. (If using already minced garlic you can just whisk together ingredients by hand.)
• In 2 medium bowls, evenly distribute greens, cooked quinoa, sliced cucumber, red onions, grape tomatoes, olives, feta cheese, hummus, and roasted chickpeas. Drizzle with tzatziki dressing. Enjoy!