Description
These Mediterranean quinoa bowls are loaded with vibrant veggies, protein-rich quinoa, tangy feta, and a creamy roasted red pepper sauce. They’re nutritious, customizable, and packed with bold, fresh flavor—perfect for lunch or a light dinner.
Ingredients
For the Bowls:
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1 cup uncooked quinoa (or 3 cups cooked)
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1 tablespoon olive oil
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1 cup cherry tomatoes, halved
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1 cup chopped cucumber
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1 cup canned chickpeas, rinsed and drained
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1/2 cup kalamata olives, halved
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1/2 red onion, thinly sliced
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1/2 cup crumbled feta cheese
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Optional: chopped fresh parsley, baby spinach, or arugula
For the Roasted Red Pepper Sauce:
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1 (12 oz) jar roasted red peppers, drained
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1/2 cup raw cashews (soaked in hot water for 20 min if not using high-speed blender)
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2 tablespoons olive oil
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2 tablespoons lemon juice
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1 clove garlic
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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Water, to thin as needed
Instructions
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Cook the Quinoa:
Rinse quinoa under cold water. In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff and set aside. -
Make the Roasted Red Pepper Sauce:
In a blender, combine roasted red peppers, soaked cashews, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Blend until smooth and creamy. Add a splash of water if needed to thin. -
Assemble the Bowls:
Divide cooked quinoa between 4 bowls. Top with cherry tomatoes, cucumber, chickpeas, olives, red onion, feta, and any greens or herbs. -
Drizzle with Sauce:
Spoon roasted red pepper sauce over the bowls and serve immediately.
Notes
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Great for meal prep—store components separately and assemble before eating.
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Make it vegan by omitting the feta or using a plant-based alternative.
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Add grilled chicken or falafel for extra protein.