Meal Prep Mediterranean Quinoa Bowls Recipes

EASY MEDITERRANEAN QUINOA BOWLS WITH GREEN TAHINI SAUCE

Steps:

• In a food processor with the blade running, drop the garlic cloves through the feed tube to chop. Add the parsley and cilantro, and process until finely chopped, stopping and scraping down the sides once or twice. Scrape about half of the garlic-herb mixture into a bowl (this will be for the chickpeas).
• Reassemble the food processor (with the remaining herbs and garlic inside), and add the tahini, 1/2 teaspoon of the cumin, 1/4 teaspoon of the Aleppo pepper (or 1 pinch red pepper flakes), 2 tablespoons of the lemon juice and the honey (use maple syrup for a vegan version). Season with salt and pepper. Process until the mixture starts to clump up around the bowl. Scrape the sides. With the motor running, slowly drizzle in the water, adding more to thin as needed (the sauce should be creamy and spoonable). Season with salt and pepper to taste. Transfer to a bowl.
• To the bowl with the reserved garlic and herbs, add the remaining 2 tablespoons of lemon juice, 1/2 teaspoon of cumin, 1/4 teaspoon Aleppo style pepper and the olive oil. Stir in the chickpeas, and season well with salt and pepper.
• To serve, divide the quinoa among shallow serving bowls. Top with the marinated chickpeas (drizzle any leftover vinaigrette from the bottom of the bowl over the chickpeas). Arrange the cucumbers, tomatoes, olives and feta (if using) over top. Drizzle the bowls with the green tahini sauce, serving any remaining sauce at the table.

MEAL PREP MEDITERRANEAN QUINOA BOWLS

Steps:

• Cook quinoa according to package instructions. (Don't forget to rinse it beforehand using a fine mesh strainer to remove the bitter coating on the outside.)
• While quinoa is cooking, chop up cucumber and red onion, then drain and rinse canned chickpeas.
• Once quinoa is done cooking, let it cool, equally divide ingredients into four airtight containers; store in refrigerator for up to 5 days.
• Serve chilled and enjoy!

MEDITERRANEAN QUINOA HUMMUS BOWLS

Steps:

• Begin with the eggplant: preheat the oven to 425ºF. Slice eggplant into 1/2" rounds, then slice those rounds in half. Place on a baking sheet and spray with cooking spray. Season with salt and pepper on both sides. Bake for 25 - 30 minutes, flipping halfway through, until golden brown and crispy on the outside.
• Prepare four bowls. Add to each: 1/2 cup chickpeas, 1/4 cup tomatoes, 1/2 cup quinoa, 1 cup greens, 1/4 cup hummus, 2 tablespoons olives. Drizzle with tahini sauce and garnish with fresh herbs.
• Serve immediately and enjoy!

MEDITERRANEAN MEAL PREP RECIPE BY TASTY

Steps:

• Make the hummus: Add the chickpeas to a food processor with the garlic, paprika, salt, cumin, lemon juice, 2 tablespoons of olive oil, and the water. Pulse until creamy.
• Transfer the hummus to a container and top with more olive oil and red pepper flakes. The hummus will keep in the refrigerator for up to 4 days.
• Make the Mediterranean bowl: Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Pour the quinoa into the skillet and toast for 3-4 minutes, or until light golden brown.
• Add the vegetable broth, thyme, tarragon, parsley, juice of 1 lemon, and salt and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove the pan from the heat.
• Slice the cucumbers, halve the tomatoes, chop the olives, and dice the onion.
• Place all of the vegetables in a medium bowl. Add the parsley, remaining tablespoon of olive oil, lemon juice, salt, and pepper. Stir to combine.
• To assemble a bowl, add ¼ of the quinoa, ¼ of the vegetables, and ¼ of the hummus to a resealable container. Top the vegetables with crumbled feta.
• Store the bowls in the refrigerator for up to 3 days.
• Enjoy!

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!

23 HEALTHY QUINOA BOWLS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quinoa bowl in 30 minutes or less!

MEDITERRANEAN BOWLS

Steps:

• Cook quinoa according to package directions.
• In four separate bowls, even distribute quinoa, cucumbers, chickpeas, hummus, olives, red onion and feta cheese.
• Drizzle olive oil and balsamic vinegar over the top and sprinkle with chopped parsley (optional).