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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.