Zesty Mediterranean Quinoa Bowl with Crispy Chickpeas and Feta

Quick Summary

A balanced, protein-rich bowl featuring fluffy quinoa, roasted chickpeas, cucumber, cherry tomatoes, and feta cheese, finished with a bright lemon-herb vinaigrette.

Ingredients

Preparation Steps

1. 1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil and paprika, then roast for 20 minutes until crisp.
2. 2. Rinse quinoa thoroughly. Combine with 2 cups water in a pot, bring to a boil, then simmer covered for 15 minutes.
3. 3. Fluff the cooked quinoa with a fork and let it cool slightly in a large bowl.
4. 4. Fold in the tomatoes, cucumber, and roasted chickpeas.
5. 5. Drizzle with lemon juice and top with crumbled feta before serving.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead of time?

Yes, keep the vinaigrette separate until serving to keep the vegetables crisp.

Is this gluten-free?

Absolutely. Quinoa is a naturally gluten-free seed.

Can I swap the feta?

Goat cheese or olives are great alternatives if you want to change the flavor profile.