Mediterranean Quinoa Power Bowl

If you’re looking for a nutrient-rich, protein-packed, and vibrant meal, this Mediterranean Quinoa Power Bowl is exactly what you need.

With fluffy quinoa as the base, crispy roasted chickpeas for crunch, and fresh Mediterranean staples like cucumbers, olives, cherry tomatoes, and creamy hummus, this bowl strikes the perfect balance of flavor, texture, and nutrition.

It’s vegetarian, meal-prep friendly, and customizable—making it one of those recipes you’ll want to return to again and again.

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained & rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt & pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup hummus
• 2 tbsp tahini
• 1 lemon, juiced
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Quinoa
   Rinse quinoa and cook in water or broth according to package instructions. Fluff with a fork and set aside.
2. Roast Chickpeas
   Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crispy.
3. Prepare Fresh Veggies
   Dice cucumbers, slice cherry tomatoes, and red onion. Set aside.
4. Mix Tahini Dressing
   Whisk tahini with lemon juice, a splash of water, salt, and pepper until creamy.
5. Assemble Bowls
   Divide quinoa into bowls. Top with roasted chickpeas, tomatoes, cucumbers, onions, and olives. Add a dollop of hummus.
6. Finish & Serve
   Drizzle with tahini sauce and sprinkle with parsley. Serve immediately.

Why This Recipe Works

• Protein-packed & filling – quinoa + chickpeas = plant-based powerhouse.
• Meal-prep friendly – store components separately for quick assembly.
• Customizable – add feta, grilled chicken, or extra veggies.
• Balanced flavors – creamy hummus, zesty lemon, smoky chickpeas.

Tips & Variations

• Make it vegan: skip cheese toppings and stick to hummus + tahini.
• Add feta or tzatziki for more Greek-inspired flavor.
• Use farro or couscous instead of quinoa for variety.
• Store chickpeas separately to keep them crunchy for meal prep.

Mediterranean Quinoa Power Bowl

A vibrant, protein-packed quinoa bowl with roasted chickpeas, fresh veggies, hummus, and tahini drizzle. Perfect for meal prep or a quick healthy dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup quinoa uncooked
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• salt and black pepper to taste
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1/4 red onion thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup hummus
• 2 tbsp tahini
• 1 lemon juiced
• fresh parsley chopped, for garnish

Equipment

• Medium saucepan
• Baking sheet
• Mixing bowls
• Whisk

Method

 

1. Rinse and cook quinoa in water or broth according to package directions. Fluff with fork.
2. Preheat oven to 400°F (200°C). Toss chickpeas with oil, paprika, cumin, salt, and pepper. Roast 20–25 minutes.
3. Dice cucumbers, slice tomatoes and onion.
4. Whisk tahini with lemon juice, water, salt, and pepper until smooth.
5. Assemble bowls: quinoa base, topped with chickpeas, veggies, olives, and hummus.
6. Drizzle with tahini and garnish with parsley before serving.

Notes

Store quinoa, veggies, and chickpeas separately for meal prep. Add dressing just before eating to keep fresh.