🌾 Mediterranean Quinoa Bowl
Ingredients (Serves 2–3)
For the Quinoa:
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1 cup quinoa
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2 cups water or vegetable broth
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¼ tsp salt
For the Roasted Veggies & Chickpeas:
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1 cup chickpeas (canned, drained & rinsed)
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1 zucchini, chopped
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1 red bell pepper, chopped
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1 small red onion, sliced
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1 cup cherry tomatoes (optional)
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2 tbsp olive oil
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1 tsp paprika
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½ tsp cumin
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½ tsp dried oregano
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Salt & black pepper to taste
🍯 Tahini-Pomegranate Sauce
Ingredients:
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3 tbsp tahini
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2 tbsp pomegranate molasses (or pomegranate juice + 1 tsp honey)
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1 tbsp lemon juice
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1 clove garlic, minced
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2–4 tbsp warm water (to thin)
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Salt to taste
🥗 Toppings (Optional but Recommended)
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Cucumber slices
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Olives
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Feta cheese
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Fresh parsley or mint
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Pomegranate seeds
👨🍳 Instructions
1. Cook the Quinoa
Rinse quinoa well.
Add quinoa, water/broth, and salt to a pot.
Bring to boil, then simmer covered for 15 minutes.
Fluff with fork and set aside.
2. Roast the Veggies & Chickpeas
Preheat oven to 200°C (400°F).
Toss chickpeas, zucchini, bell pepper, onion, and tomatoes with olive oil, spices, salt, and pepper.
Spread on a baking tray.
Roast for 20–25 minutes, flipping halfway.
3. Make the Sauce
Whisk tahini, pomegranate molasses, lemon juice, garlic, and salt.
Add warm water slowly until smooth and pourable.
4. Assemble the Bowl
Add quinoa → top with roasted veggies & chickpeas → drizzle sauce → add toppings.
❓ Q & A
Q1: Can I use couscous or bulgur instead of quinoa?
Yes! Both work great in this bowl.
Q2: Is this recipe vegan?
Yes, it’s 100% plant-based (skip feta to keep it fully vegan).
Q3: Can I meal prep this?
Absolutely! Store everything separately for up to 4 days.
Q4: What can I use instead of tahini?
You can use Greek yogurt, hummus, or almond butter.
Q5: Is this good for weight loss?
Yes—high in fiber, plant protein, and healthy fats.
Q6: Can I add protein?
Yes! Add grilled chicken, tofu, shrimp, or boiled eggs.