Mediterranean quinoa bowls
Flavorful Mediterranean quinoa bowls packed with roasted red pepper sauce, fresh veggies, quinoa, feta, olives, and a sprinkle of herbs. A healthy, satisfying meal for lunch or dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
Roasted Red Pepper Sauce
- 1 cup roasted red peppers, drained
- 1 clove garlic
- 0.5 teaspoon salt
- 1 tablespoon lemon juice
- 0.5 cup olive oil
- 0.5 cup slivered almonds
Main Ingredients
- 2 cups cooked quinoa chilled or room temperature
- 4 cups fresh baby spinach or chopped kale
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and halved
- 0.33333333333333 cup pepperoncini, sliced
- 0.33333333333333 cup feta cheese, crumbled
- 0.25 cup red onion, thinly sliced
- 0.5 cup hummus for garnish
- 0.25 cup fresh parsley, chopped or fresh basil
Instructions
Preparation Steps
- In a food processor or blender, combine the roasted red peppers, garlic, salt, lemon juice, olive oil, and almonds. Pulse until smooth but slightly textured, scraping down side as needed. Set aside.
- Cook quinoa according to package instructions (use a rice cooker or stovetop with 2 cups water and 1 cup quinoa, simmer 10–12 minutes until liquid is absorbed). Let cool completely.
- Assemble each bowl: Place 1/2 cup quinoa as base, top with a large handful of spinach, followed by 1/3 cup cucumber, 1/3 cup tomatoes, 3–4 olives, 5–6 pepperoncini slices, 2–3 tablespoons red onion, and 2–3 tablespoons feta cheese.
- Spread 1–2 tablespoons of red pepper sauce and 1 tablespoon hummus over the top. Garnish with fresh parsley or basil.
- Drizzle with extra olive oil and a squeeze of lemon if desired. Serve immediately or pack in separate containers for optimal freshness.
Notes
To store: Keep quinoa, greens, sauces, and toppings in separate containers. Assemble just before eating to avoid sogginess. The roasted red pepper sauce keeps well in the fridge for up to 5 days.