Name: Mediterranean Powerhouse Quinoa Bowl
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 cup crumbled feta cheese; 4 tablespoons extra-virgin olive oil, divided; 1/4 cup finely chopped red onion; 1/4 cup Kalamata olives, chopped; 1/4 cup slivered almonds; 1 cup diced cucumber; 1 can chickpeas, rinsed; 1 small clove garlic, minced; 1 tablespoon lemon juice; 1 teaspoon paprika; 2 cups cooked quinoa; 1/2 teaspoon ground cumin; 2 tablespoons finely chopped fresh parsley; 1/4 teaspoon crushed red pepper; 1 cup roasted red peppers, rinsed

Quinoa Bowl

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This flavor-packed Mediterranean Powerhouse Quinoa Bowl combines quinoa, chickpeas, and an array of vibrant ingredients for a nutritious and delicious meal. Perfect for meal-prep, enjoy a convenient and healthy grab-and-go lunch throughout the week.

Milk

Tree Nuts

Vegetarian

Mediterranean

Gluten Free

Cheese

gram

crumbled feta cheese

Oils

milliliter

extra virgin olive oil

Fresh Vegetables

red onion

Olives & Capers

kalamata olive

Nuts Seeds & Mixes

Slivered Almonds

cucumber

Beans & Legumes

garbanzo beans

garlic

Juice

lemon juice

Seasonings

paprika

Grains & Rice

quinoa

ground cumin

fresh parsley

red pepper flakes

Canned Vegetables

roasted red pepper

Water

Calories

Carbohydrates

Protein

Cholesterol

Zinc

Minerals

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Selenium

Vitamin E

Alpha-carotene

Beta-cryptoxanthin

Calories from Fat

Beta-carotene

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Mediterranean Powerhouse Quinoa Bowl

Dairy

Baking Goods

Produce

Condiment & Toppings

Snacks

Beverages

Pasta, Sauces, Grain

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Place roasted red peppers, slivered almonds, 2 tablespoons extra-virgin olive oil, minced garlic, paprika, ground cumin, and crushed red pepper into a food processor. Puree until fairly smooth, then set aside.

In a large bowl, combine cooked quinoa, chopped Kalamata olives, finely chopped red onion, the remaining 2 tablespoons extra-virgin olive oil, and lemon juice.

To assemble the bowls, divide the quinoa mixture among 4 bowls and top with equal amounts of rinsed chickpeas and diced cucumber. Drizzle with the red pepper sauce prepared earlier.

Finish by sprinkling crumbled feta cheese and finely chopped fresh parsley over each bowl.

Mediterranean Powerhouse Quinoa Bowl

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