Mediterranean Quinoa Burrito Bowl

Mediterranean Quinoa Burrito Bowl

Fluffy quinoa, crisp vegetables, and tangy feta come together in this fresh, protein-packed bowl.

Total 40 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This bowl layers lemony quinoa with marinated chickpeas, cucumber, tomatoes, and briny olives for a light but satisfying meal. A dollop of tzatziki and a sprinkle of feta tie the Mediterranean flavors together. It works well for meal prep since the components hold up nicely for a few days in the fridge.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1 cup tzatziki sauce
  • 2 tablespoons fresh parsley, chopped

Method

  1. In a 6-quart saucepan, combine rinsed quinoa and water. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed.

  3. Remove quinoa from heat and let stand, covered, for 5 minutes, then fluff with a fork.

  4. In a medium bowl, toss chickpeas with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

  5. Divide the fluffed quinoa evenly among four bowls as the base.

  6. Top each bowl with the marinated chickpeas, cherry tomatoes, cucumber, red onion, and kalamata olives, arranging in sections.

  7. Sprinkle crumbled feta over each bowl and add a dollop of tzatziki sauce to the side.

  8. Garnish with chopped fresh parsley and serve immediately, or cover and refrigerate up to 3 days.

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    Mediterranean Quinoa Burrito Bowl

    This bowl layers lemony quinoa with marinated chickpeas, cucumber, tomatoes, and briny olives for a light but satisfying meal. A dollop of tzatziki and a sprinkle of feta tie the Mediterranean flavors together. It works well for meal prep since the components hold up nicely for a few days in the fridge.

    40 min 4 servings 420 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 15-ounce can chickpeas, drained and rinsed
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon dried oregano
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup cherry tomatoes, halved
    • 1 cup cucumber, diced
    • 1/2 cup red onion, thinly sliced
    • 1/2 cup kalamata olives, pitted and halved
    • 1/2 cup feta cheese, crumbled
    • 1 cup tzatziki sauce
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      In a 6-quart saucepan, combine rinsed quinoa and water. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed.

    3. 3

      Remove quinoa from heat and let stand, covered, for 5 minutes, then fluff with a fork.

    4. 4

      In a medium bowl, toss chickpeas with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

    5. 5

      Divide the fluffed quinoa evenly among four bowls as the base.

    6. 6

      Top each bowl with the marinated chickpeas, cherry tomatoes, cucumber, red onion, and kalamata olives, arranging in sections.

    7. 7

      Sprinkle crumbled feta over each bowl and add a dollop of tzatziki sauce to the side.

    8. 8

      Garnish with chopped fresh parsley and serve immediately, or cover and refrigerate up to 3 days.