Mediterranean Quinoa Bowl
why make this recipe
The Winter Mediterranean Quinoa Bowl is perfect for colder months when you want something warm and filling. It combines healthy ingredients in a comforting way. The mix of roasted vegetables, crispy chickpeas, and quinoa gives you a delicious meal that is also packed with nutrients. Plus, the tahini-pomegranate dressing adds a burst of flavor that ties everything together. It’s a great option for lunch or dinner that everyone will enjoy!
how to make Winter Mediterranean Quinoa Bowl
Ingredients:
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water
- Salt and black pepper, to taste
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens (arugula or spinach)
Directions:
Bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, salt, and bay leaf. Reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is fully absorbed. Remove the bay leaf and fluff the quinoa with a fork.
Preheat the oven to 425°F. Toss the cubed butternut squash, red onion wedges, and bell pepper slices with 2 tablespoons of olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread the vegetables in a single layer on a large baking sheet. Roast for 20–25 minutes, stirring halfway through, until they are tender and lightly caramelized.
Pat the chickpeas dry. Toss them with 1 tablespoon of olive oil, ground cumin, cayenne pepper, and salt. Add the chickpeas to the baking sheet with the vegetables for the last 15 minutes of roasting, stirring once, until they are golden and crispy.
In a small bowl, whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually add warm water, one tablespoon at a time, until the dressing is smooth and pourable. Season with salt and black pepper to taste.
Place the pine nuts in a dry skillet over medium heat. Toast them, stirring frequently, for 2 to 3 minutes until they are golden brown and fragrant. Remove immediately from heat.
Divide the cooked quinoa among four bowls. Top each bowl with mixed greens, roasted vegetables, and crispy chickpeas. Sprinkle pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts on top. Drizzle generously with the tahini-pomegranate dressing and serve right away.
how to serve Winter Mediterranean Quinoa Bowl
Serve the Winter Mediterranean Quinoa Bowl warm, right after you prepare it. You can pair it with some fresh bread or a light soup for a complete meal. It’s also a vibrant dish, making it great for gatherings or family dinners.
how to store Winter Mediterranean Quinoa Bowl
You can store leftovers in an airtight container in the fridge. The quinoa and vegetables will keep well for about 3 days. To reheat, warm in a microwave or on the stove. Just be careful not to overcook the vegetables when reheating.
tips to make Winter Mediterranean Quinoa Bowl
- Make sure to rinse your quinoa before cooking. This helps to remove any bitterness.
- Feel free to swap out the vegetables based on what you have. Carrots, sweet potatoes, or Brussels sprouts can be great alternatives.
- If you’re not a fan of feta cheese, you can leave it out or replace it with avocado for extra creaminess.
variation
You can customize this bowl easily. Try adding different grains like farro or barley for a change. For a protein boost, consider adding grilled chicken or roasted tofu. You can also switch the dressing by using a yogurt-based sauce for a creamy twist.
FAQs
1. Can I make this recipe vegan?
Yes, this recipe is already vegan as it uses plant-based ingredients. Just ensure that any optional items, like feta cheese, are plant-based if you’re keeping it vegan.
2. How can I make this dish gluten-free?
The ingredients listed are gluten-free as quinoa is a naturally gluten-free grain. Just confirm your tahini and any other packaged ingredients are labeled gluten-free.
3. What can I use instead of tahini?
If you don’t have tahini, you can use natural peanut butter or almond butter. Just note that the flavor will change a bit, but it will still be delicious!
Winter Mediterranean Quinoa Bowl
Ingredients
Method
- Bring the vegetable broth to a boil in a medium saucepan.
- Add the rinsed quinoa, salt, and bay leaf.
- Reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is fully absorbed.
- Remove the bay leaf and fluff the quinoa with a fork.
- Preheat the oven to 425°F.
- Toss the cubed butternut squash, red onion wedges, and bell pepper slices with 2 tablespoons of olive oil, dried oregano, smoked paprika, salt, and black pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until they are tender and lightly caramelized.
- Pat the chickpeas dry.
- Toss them with 1 tablespoon of olive oil, ground cumin, cayenne pepper, and salt.
- Add the chickpeas to the baking sheet with the vegetables for the last 15 minutes of roasting, stirring once, until they are golden and crispy.
- In a small bowl, whisk together tahini, pomegranate molasses, minced garlic, and lemon juice.
- Gradually add warm water, one tablespoon at a time, until the dressing is smooth and pourable.
- Season with salt and black pepper to taste.
- Place the pine nuts in a dry skillet over medium heat.
- Toast them, stirring frequently, for 2 to 3 minutes until they are golden brown and fragrant.
- Remove immediately from heat.
- Divide the cooked quinoa among four bowls.
- Top each bowl with mixed greens, roasted vegetables, and crispy chickpeas.
- Sprinkle pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts on top.
- Drizzle generously with the tahini-pomegranate dressing and serve right away.