Mediterranean Quinoa and Chickpea Bowl


1 cup quinoa

2 cups water or vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1/3 cup Kalamata olives, pitted and sliced

1/3 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/4 cup fresh lemon juice

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

Salt and pepper to taste


Rinse the quinoa under cold water and drain.

In a medium pot, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool slightly.

In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and crumbled feta cheese.

In a small bowl, whisk together lemon juice, extra virgin olive oil, dried oregano, salt, and pepper to make the dressing.

Drizzle the dressing over the quinoa and vegetable mixture and toss everything together to combine.

Sprinkle fresh parsley over the top for added freshness and flavor.

Serve the Mediterranean Quinoa and Chickpea Bowl immediately or refrigerate for later. It can be enjoyed warm or cold.

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