Vegan Mediterranean Quinoa Bowl Recipes

VEGAN MEDITERRANEAN QUINOA BOWL

Vegan Mediterranean Quinoa Bowl image

These Vegan Mediterranean Quinoa Bowls are loaded with flavor, texture and vibrant colors. They are one of my go-to quick and easy weeknight meals that everyone loves. My homemade vegan tzatziki sauce, hummus and tahini sauce all pair perfectly with this plant-based and gluten-free dish.

Provided by Elaine Gordon

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 zucchini, ends removed, chopped
1 red bell pepper, stem and seed removed, chopped
1 red onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 pinches red pepper flakes
1 large garlic clove, minced
2-3 cups cooked quinoa (Instant Pot Method or Stovetop Method)
Vegan Tzatziki
Homemade Hummus and/or Easy Creamy Vegan Tahini Sauce
Garnishes: halved pitted kalamata olives, fresh lemon wedges, chopped fresh parsley and/or fresh dill, diced green onions, vegan feta crumbles (I like Violife brand from Whole Foods) and/or avocado

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.

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