Mediterranean Quinoa Bowl with Sautéed Chickpeas 🌿

A nourishing and satisfying bowl packed with protein, fiber, and Mediterranean flavors—perfect for lunch or dinner!

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📌 Ingredients: (Serves 2)

For the Quinoa:

• 1/2 cup quinoa, rinsed
• 3/4 cup bone broth (or low-sodium vegetable broth)
• 1/4 tsp salt

For the Sautéed Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Veggies:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup pomegranate seeds
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/2 cup spinach or arugula

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice (or red wine vinegar)
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

Toppings:

• 2 tbsp crumbled feta cheese (optional)
• 2 tbsp hummus (optional)
• Fresh parsley or basil, chopped
• Lemon wedges for serving

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📌 Instructions:

Cook the Quinoa:

1. In a saucepan, combine quinoa, bone broth (or vegetable broth), and salt. Bring to a boil.
2. Reduce heat, cover, and simmer for 15 minutes.
3. Turn off the heat and let it sit, covered, for an additional 10 minutes.
4. Fluff with a fork and set aside.

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Sauté the Chickpeas:

1. Heat olive oil in a skillet over medium-high heat.
2. Pat chickpeas dry with a paper towel and add to the skillet.
3. Sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper.
4. Sauté for 8–10 minutes, stirring occasionally, until chickpeas are golden and crispy. Remove from heat and set aside.

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Prep the Veggies:

• Slice the cherry tomatoes, cucumber, red onion, pomegranate seeds and olives.

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Make the Dressing:

• Whisk together olive oil, lemon juice (or red wine vinegar), minced garlic, oregano, salt, and pepper.

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Assemble the Bowls:

1. Divide the cooked quinoa between bowls.
2. Top with sautéed chickpeas, cherry tomatoes, cucumber, red onion, olives, and spinach.
3. Drizzle with dressing.
4. Add feta cheese, hummus, and fresh parsley if desired.

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6️⃣ Serve:

• Garnish with lemon wedges and serve warm or at room temperature. 🌿🍋

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📌 Tips:

• Perfect Quinoa: Use less liquid to avoid mushy quinoa.   Use 1/2 cup quinoa to 3/4 cup liquid (or 1 cup quinoa to 1 1/4 cup). After simmering for 15 minutes, let it sit for an additional 10 minutes before fluffing.  You can also put it on a sheet pan and put in the oven for drier or crunchier quinoa!
• Double the ingredients to meal prep for the next day—just store extra servings in an airtight container.
• Add Protein: Top with grilled chicken, shrimp, tofu, or a soft-boiled egg for extra protein.