Mediterranean Power Bowl - Your Complete Healthy Eating Diet Plan Recipe

Ingredients

• 1½ cups quinoa, rinsed
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 4 cups baby spinach
• 2 medium cucumbers, diced
• 2 cups cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup kalamata olives, pitted
• 4 oz feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. 1

   Cook the quinoa base

   Bring 3 cups water to boil in a medium saucepan. Add quinoa, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

2. 2

   Season the chickpeas

   While quinoa cooks, toss chickpeas with 1 tbsp olive oil, cumin, paprika, salt and pepper in a large bowl. You can eat them as-is or quickly sauté in a skillet for 3-4 minutes for extra crunch.

3. 3

   Make the dressing

   Whisk together remaining 1 tbsp olive oil, lemon juice, minced garlic, salt and pepper in a small bowl. Taste and adjust seasoning—it should be bright and tangy.

4. 4

   Prep your vegetables

   While everything's cooking, dice your cucumbers, halve the cherry tomatoes, and slice that red onion. This is where you can really customize based on what's in your fridge.

   

5. 5

   Assemble the bowls

   Divide warm quinoa among 4 bowls. Top each with a handful of spinach (it'll wilt slightly from the warm quinoa), seasoned chickpeas, cucumbers, tomatoes, red onion, and olives.

6. 6

   Finish and serve

   Sprinkle crumbled feta and fresh parsley over each bowl. Drizzle with the lemon dressing and serve immediately. Trust me, this tastes even better than it looks.

Substitution Ideas

Storage Tips

Store components separately in the fridge for up to 4 days. Keep dressing in a small jar and add just before eating to prevent soggy greens. The seasoned chickpeas and quinoa actually taste better the next day as flavors meld together.