Mediterranean Quinoa Power Bowl with Lemon-Herb Dressing

Ingredients

• 1 cup dry quinoa (rinsed)
• 2 cups low-sodium vegetable broth
• 1 can (400g) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely diced
• ½ cup kalamata olives, pitted and halved
• 100g reduced-fat feta cheese, crumbled
• 2 large handfuls of baby spinach
• 1 tablespoon extra virgin olive oil (for roasting chickpeas)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• For the dressing: 3 tablespoons extra virgin olive oil
• For the dressing: juice of 1 large lemon (about 3 tablespoons)
• For the dressing: 1 teaspoon Dijon mustard
• For the dressing: 1 clove garlic, minced
• For the dressing: 2 tablespoons fresh parsley, chopped
• For the dressing: 1 tablespoon fresh mint, chopped
• For the dressing: pinch of salt

Instructions

1. 1

   Get Your Quinoa Going First

   Add the rinsed quinoa and vegetable broth to a medium saucepan. Bring to a boil, then drop the heat to low, cover, and let it simmer for about 15 minutes until all the liquid is absorbed. Pull it off the heat and let it sit covered for 5 minutes—don't skip this part, it makes the quinoa fluffy instead of mushy. Fluff with a fork and set aside to cool slightly.

2. 2

   Crisp Up Those Chickpeas

   Preheat your oven to 200°C (400°F). Pat the drained chickpeas completely dry with paper towels—and I mean really dry, because moisture is the enemy of crispiness here. Toss them with 1 tablespoon olive oil, the smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until they're golden and slightly crunchy. They'll crisp up a little more as they cool.

3. 3

   Whisk the Lemon-Herb Dressing

   While everything cooks, combine the olive oil, lemon juice, Dijon mustard, minced garlic, parsley, mint, and salt in a small jar or bowl. Whisk (or shake, if using a jar) until it emulsifies into a smooth dressing. Taste it—it should be bright and slightly tangy. Add a touch more lemon if it needs lifting, or a tiny drizzle more oil if it's too sharp for your palate.

   

4. 4

   Prep Your Fresh Vegetables

   Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. If raw red onion feels a bit aggressive to you (Sound familiar?), soak the diced pieces in cold water for 5 minutes—it mellows the sharpness considerably without losing the flavor. Drain and pat dry before adding to the bowl.

5. 5

   Build Your Bowls

   Start with a generous base of baby spinach in each bowl, then add a scoop of warm quinoa on top—the warmth will very slightly wilt the spinach, which is a good thing. Layer on the cucumber, cherry tomatoes, red onion, and kalamata olives. Add the crispy chickpeas right before serving so they stay crunchy. Scatter the crumbled feta over the top, then drizzle generously with the lemon-herb dressing. Serve immediately, or pack the dressing separately if you're prepping ahead.

Substitution Ideas

Storage Tips

Store the quinoa base, roasted chickpeas, and chopped vegetables separately in airtight containers in the fridge—they'll keep well for up to 4 days. Keep the dressing in a small jar and shake before using. The crispy chickpeas will soften overnight in the fridge, so if crunch matters to you, re-crisp them in a dry pan over medium heat for 3-4 minutes before serving. Don't dress the greens until you're ready to eat—spinach wilts quickly once it meets the acidic dressing. This recipe doesn't freeze well, so stick to fridge storage and enjoy it fresh throughout the week.