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.

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 QUINOA BOWL

Steps:

• In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta, and parsley.Make the dressing: In a medium bowl, combine olive oil, vinegar, honey, and garlic. Season with salt, red pepper flakes, and oregano and whisk until combined.Pour dressing over salad mixture and toss until salad is coated in dressing. Garnish with more parsley and serve.

MEDITERRANEAN QUINOA SALAD BOWL

Steps:

• Cook the quinoa according to package directions and as desired: see here how to cook quinoa

MEDITERRANEAN QUINOA BOWL

Steps:

• For the sauce: Grate cucumbers into a nut milk bag, or on top of a few paper towels, then squeeze the moisture out over the sink. Transfer the cucumbers to a bowl, then add the remaining sauce ingredients and stir to combine; set aside.
• Divide the cooked quinoa into 2 bowls, then add the cucumbers, tomatoes, red onion, and feta cheese on top.
• Drizzle a few tablespoons of tzatziki over the quinoa and enjoy!

MEDITERRANEAN SHRIMP QUINOA BOWLS RECIPE

Steps:

• Prepare quinoa according to package instructions.
• Thaw shrimp if necessary.
• In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
• Prep veggies: Drain red peppers and thinly slice. Wash and thinly slice cucumber. Wash lettuce if necessary.
• Heat a large nonstick skillet over medium-high heat. When hot, add 2 tablespoons of dressing to pan, along with shrimp. Cook for about 2-3 minutes, until shrimp is cooked through, careful to not overcook. (You'll know it's done when it turns pink and curls up.)
• Assemble shrimp quinoa bowls: Divide quinoa in bowls and top with vegetables, shrimp, and feta cheese. Drizzle with dressing.

MEDITERRANEAN CHICKEN QUINOA BOWL WITH BROCCOLI AND TOMATO

Steps:

• Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
• Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
• Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
• Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
• To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.

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.

VEGAN MEDITERRANEAN QUINOA BOWL

Steps:

• Bring a large skillet to medium heat and add oil, zucchini, red bell pepper and onions. Season with salt, pepper and red pepper flakes and sauté until the bell peppers are tender (about 10 minutes). Add garlic during the last minute of cooking.
• Toss in the cooked quinoa and stir to combine while warming everything through.
• Divide into 4 plates and top with a couple dollops of tzatziki and hummus (or tahini sauce). Add your desired garnishes: olives, lemon, herbs, green onions and vegan feta. Enjoy immediately.
• Store fully cooled leftovers (separate from garnishes) in an airtight container in the refrigerator for up to 5 days.

MEDITERRANEAN QUINOA AND VEGETABLE BOWLS

Steps:

• Place the quinoa in the bottom of a bowl. Place remaining ingredients on top of the quinoa. Drizzle with tzatziki or salad dressing (I used a store bought lemon herb vinaigrette) Serve immediately.