Mediterranean Quinoa Veggie Bowl (Print-Friendly Version)
Enjoy a vibrant Mediterranean bowl with quinoa, grilled chicken or chickpeas, zesty veggies, tahini, and fresh herbs.
# Ingredients:
→ Base
01 -
200 g quinoa
→ Vegetables
02 -
1 cucumber, diced
03 -
150 g cherry tomatoes, halved
04 -
1/2 red onion, thinly sliced
05 -
1 bell pepper, chopped
→ Additions
06 -
75 g Kalamata olives
07 -
60 ml tahini sauce, prepared
→ Protein
08 -
170 g grilled chicken breast or 170 g cooked chickpeas
→ Acidity & Garnish
09 -
Juice of 1 lemon
10 -
Fresh herbs (parsley or mint), chopped, for garnish
# Steps:
01 -
Rinse quinoa under cold water, then combine with 480 ml water in a saucepan. Bring to a boil over medium heat, reduce to low, cover, and simmer for 15 minutes until grains are tender and liquid is absorbed.
02 -
While quinoa cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the bell pepper.
03 -
For chicken: season with salt and pepper, then grill or bake at 190°C for 20–25 minutes until fully cooked. Alternatively, rinse chickpeas and toss in olive oil with preferred spices.
04 -
In a small bowl, whisk prepared tahini with lemon juice and a splash of water until smooth. Adjust with additional water to achieve a pourable consistency.
05 -
Divide quinoa among serving bowls. Arrange the prepared vegetables, protein of choice, and Kalamata olives on top. Drizzle generously with tahini dressing.
06 -
Garnish each bowl with freshly chopped herbs just before serving.
# Notes & Tips:
01 -
Substitute grilled chicken with chickpeas for a plant-based meal without compromising on protein content.
02 -
Adjust vegetable quantities or add seasonal produce for personal variation.