Can I make this Mediterranean Quinoa Power Bowl ahead of time?

Yes! This dish is perfect for meal prep . Store the quinoa, chopped veggies, and protein separately in airtight containers in the fridge. Keep the dressing in a small jar and add it just before serving to maintain freshness. It stays fresh for up to 4 days .

Is this recipe gluten-free?

Absolutely! Quinoa is naturally gluten-free , making this bowl a great option for those with gluten sensitivities or following a gluten-free diet.

Can I make this a warm quinoa bowl?

Yes! If you prefer a warm meal, serve the quinoa and protein (chicken or chickpeas) heated while keeping the vegetables fresh for a contrast in texture. You can also sauté the veggies lightly for a cozy, warm version .

What’s the best protein option for this bowl?

This recipe is highly versatile. Try: Grilled chicken for a high-protein meal. Chickpeas for a vegetarian and fiber-rich alternative. Tofu or tempeh for a plant-based, protein-packed option. Hard-boiled eggs for an Easter-friendly twist .

Can I use a different dressing?

Of course! While the lemon-tahini dressing adds a Mediterranean touch, you can switch it up with: Balsamic vinaigrette for a tangy kick. Greek yogurt dressing for a creamy option. Hummus-based dressing for extra richness.

How do I store leftovers?

Keep the quinoa and protein in one container. Store chopped veggies separately to prevent them from becoming soggy. Refrigerate the dressing in a sealed container and drizzle before serving. Everything will stay fresh for up to 4 days .

Can I serve this for Easter?

Yes! This light yet satisfying dish makes a perfect side for an Easter brunch or dinner , balancing richer holiday foods. You can also add hard-boiled eggs for a festive touch.

Easy Mediterranean Quinoa Power Bowl

Description

This Easy Mediterranean Quinoa Power Bowl is a nutrient-packed, vibrant dish featuring protein-rich quinoa, fresh vegetables, and a zesty dressing. Perfect for meal prep, a quick lunch, or a light yet satisfying dinner, this bowl is naturally gluten-free, vegetarian-friendly, and can be customized with grilled chicken or chickpeas.

Ingredients

For the Base:

1 cup quinoa, rinsed and cooked
1 ½ cups water or vegetable broth

For the Fresh Mediterranean Veggies:

1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives, sliced
¼ cup fresh parsley, chopped

For the Protein (Choose One or Mix & Match):

1 cup chickpeas (cooked or canned, drained)
1 lb grilled chicken breast, sliced
½ cup feta cheese, crumbled

For the Dressing:

¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and black pepper to taste

Optional Add-Ons:

½ cup baby spinach or chopped kale
¼ cup toasted pine nuts or slivered almonds
Hard-boiled eggs, sliced (for an Easter-friendly touch)

Instructions

Cook the Quinoa: Rinse quinoa and cook in boiling water or broth for 12-15 minutes. Fluff with a fork and let cool.
Prepare the Protein: Drain chickpeas or grill chicken seasoned with salt, pepper, and oregano until fully cooked. Slice into strips.
Chop the Vegetables: Dice cucumbers, halve cherry tomatoes, thinly slice red onion, chop parsley, and slice olives.
Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and black pepper.
Assemble the Bowl: Layer quinoa, vegetables, protein, and feta cheese in serving bowls.
Drizzle & Serve: Pour dressing over the bowl, toss gently, and enjoy!

Notes

Store leftovers in an airtight container for up to 4 days.
Make it vegan: Swap feta for a dairy-free alternative and use chickpeas instead of chicken.
For a warm quinoa bowl, lightly sauté the vegetables before serving.
Meal prep tip: Store dressing separately and add before serving to keep everything fresh.

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 17 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 7 g
Protein: 18 g
Cholesterol: 10 mg

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