Treat yourself to a flavor-packed Mediterranean Quinoa Bowl … this healthy Quinoa Bowl recipe is easy to make, perfect for meal prep, and totally delicious!
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Lately, there’s nothing I love eating more than a bowl filled with fresh, healthy, flavorful ingredients. Do you like eating this way, too?
Since I can’t eat at my fave spot that often, I’ve been making more bowl meals at home.
This Mediterranean Quinoa Bowl is exactly the kind of food I’m loving lately. It’s packed with veggies, a delicious sauce, and most importantly … it’s totally delish!
Mediterranean Quinoa Bowl
You are going to LOVE these tasty Mediterranean Bowls … they are seriously bursting with flavor.
These veggie bowls were inspired by three recipes I worked on recently: Hummus (my fave, easy recipe), Romesco Sauce (a smokey, roasted red pepper sauce), and Quick Pickled Onions (so simple + so delicious on everything). These recipes all stand alone just fine, but I thought they’d be even better together … and they are!
If you’re looking for a healthy vegetarian recipe, you can’t do much better than this quinoa bowl. It’s full of fresh veggies, zesty olives and feta, and my go to Hummus, Romesco Sauce, and Pickled Onions recipes. Tons of flavor and protein all in dish … basically, this power bowl is the perfect meal.
Trying to eat better all week? These Mediterranean Quinoa Bowls are perfect for meal prep! Make this recipe on Sunday and have a delightful lunch to look forward to every day.
How to Make a Mediterranean Bowl
This quinoa veggie bowl is so simple to make!
The first thing you’ll want to do is prepare the Hummus, Romesco Sauce, and Pickled Onions. I’d actually recommend working on these ingredients ahead of time. That way you can just assemble everything when it’s time to eat.
You’ll also want to prepare the quinoa, which takes about 15 minutes to cook. This way is a great recipe for using up leftover quinoa, by the way, and it works whether the quinoa is hot, warm, or cold.
If this all seems like a lot of steps, don’t worry. You can simplify this hummus bowl recipe, substitute other ingredients, use up leftovers, or even make this recipe vegan … I’m including tons of tips in the next section, so keep reading.
Once you’ve prepped your ingredients, it’s time to assemble your quinoa veggie bowls!
You’ll start with a generous serving of greens. I used baby greens, but other types of lettuce work, too.
Then, top the greens with the other ingredients. I like to add each ingredient in its own section … your Mediterranean Bowls will end up looking so pretty this way!
But if you’re in a hurry, you can just dump everything in the bowl.
It won’t be quite as Instagram worthy, but it will definitely still taste amazing. I mean, it’s hard to go wrong with these delicious ingredients.
Once everything is in the bowl, it’s time to eat … the best part.
Want to make these Mediterranean Quinoa Bowls for meal prep? Simply pack everything up (I prefer to use glass containers), and store in your refrigerator. If you’ll be storing the bowls for more than a couple days, I’d recommend adding the baby greens later. That way, the greens will stay fresh.
Customize Your Mediterranean Bowl
The best part about these easy quinoa bowls?
This recipe is super flexible! It can be customized according to taste, simplified to save time, or changed up depending on what ingredients you have on hand. Here are some ideas to get you started:
- Substitute a flavored hummus. Try my Southwest, Roasted Red Pepper, Sun Dried Tomato, Roasted Garlic, or Olive.
- Use premade hummus to save time. Sabra is my favorite brand.
- Save time by using canned chickpeas instead of hummus. Other beans would work, too.
- Replace the Romesco with another sauce. My Pesto Sauce, Cucumber Feta Sauce, or Cilantro-Lime Yogurt Sauce would all be delish.
- Try a vinaigrette instead of the Romesco Sauce (like this Lemon Basil Vinaigrette). I’d recommend tossing it with the baby greens or drizzling it over the top of the bowl. (This Zesty Italian is also a fave if you’re looking for something premade.)
- Replace the baby greens with spinach or kale for even more nutritional pop! If you use kale, I’d recommend massaging in a little olive oil or vinaigrette (use your hands) to soften it up before adding the other ingredients.
- Add a sprinkle of fresh herbs. Parsley, dill or basil would all be tasty, but experiment with other herbs, too.
- Perk things up with your fave hot peppers. Perfect if you love spicy food!
- Substitute different veggies, like zucchini or artichokes.
- Swap in roasted veggies or grilled veggies for the fresh veggies. This would be a great way to use up leftovers.
- Use fresh onions instead of pickled. Rinse under a cold water first to get rid of some of their bite.
- Replace the feta with another cheese. Fresh mozzarella or goat cheese would both be yummy.
- Substitute the quinoa with different grain, like rice, farro, or freekeh. Even couscous would work. Use leftovers if you have them!
Vegan Mediterranean Bowl:
To make this quinoa bowl vegan, simply skip the feta (or replace with a vegan cheese). There are so many other tasty flavors in here, you won’t miss the feta!
Love this healthy Quinoa Bowl?
If you liked this easy quinoa bowl recipe, you’ll enjoy these recipes, too:
- Teriyaki Tofu Bowl
- Healthy Mexican Quinoa Casserole
- Banh Mi Bowl with Peanut Sauce
- Curried Veggie, Chickpea, and Quinoa Stir Fry
- Quinoa with Roasted Tomatoes, Kale, and Feta
- Greek Quinoa Salad
- Roasted Veggie Bowl
Treat yourself to this Mediterranean Quinoa Bowl ... it's packed with fresh, healthy, and delicious flavors!
Rinse quinoa in a fine mesh strainer, drain, then combine in a small saucepan with 1 cup water and salt.
Bring quinoa to a boil, then cover and reduce to heat to medium-low.
Cook quinoa until tender, about 15 minutes. Remove from heat, fluff gently with a fork, and set aside.
While quinoa is cooking, prepare veggies.
Divide baby greens between 4 bowls.
Top greens with cooked quinoa and remaining ingredients, dividing everything evenly between the 4 bowls.
Serve immediately. Enjoy!
The cooking time for this recipe assumes the Hummus, Romesco Sauce, and Pickled Onions have already been made. Add another 15 to 30 minutes to factor in the time to make these recipes. Save time by prepping everything concurrently: make the onions first, so they can start pickling; then start the Romesco Sauce and Quinoa; while those are cooking work on the hummus and prep all your veggies.
What is your favorite way to eat quinoa?