Mediterranean Quinoa Bowl: A Fresh Twist on Potluck Favorites (For Tom)

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Looking for a tasty dish to bring to your next potluck? A Mediterranean Quinoa Bowl is your answer! This colorful and nutritious meal combines protein-rich quinoa with fresh veggies, smoky chickpeas, and a zesty garlic yogurt sauce. It’s easy to make and sure to impress your friends and coworkers.

You can whip up this crowd-pleaser in just 40 minutes. The recipe serves four, but you can easily double it for larger gatherings. With its mix of flavors and textures, this quinoa bowl is a great change from the usual pasta salads.

Exact Ingredients List

Here’s what you’ll need to make this Mediterranean Quinoa Bowl:

For the base:

• 1 cup uncooked quinoa (yields 3 cups cooked)
• 2 Persian cucumbers
• 1 cup cherry tomatoes
• 2 avocados
• Pickled red onions
• Fresh mint or parsley
• Aleppo pepper

For the smoky chickpeas:

• 1½ cups cooked chickpeas
• Extra-virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon sea salt
• Pinch of cayenne pepper

Don’t forget the garlic yogurt sauce! You can make it with Greek yogurt, minced garlic, lemon juice, and a bit of olive oil.

Remember to rinse your quinoa before cooking. This removes any bitterness and helps it cook up fluffy and delicious.

For the veggies, feel free to add or swap based on what you have. Red bell peppers or roasted eggplant would be tasty additions!

Instructions

Start by cooking the quinoa. Rinse it well, then add it to a pot with water. Bring to a boil, reduce heat, and simmer covered for about 15 minutes.

While the quinoa cooks, prep your chickpeas. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with spices. Roast at 425°F for 20-30 minutes until crispy.

Slice your cucumbers and tomatoes. Dice the avocados just before serving to keep them fresh.

Make the garlic yogurt sauce by mixing Greek yogurt, minced garlic, lemon juice, and a pinch of salt.

Once everything is ready, build your bowls. Start with a base of quinoa, then add your veggies, chickpeas, and avocado.

Top with pickled onions and fresh herbs for extra flavor. Sprinkle some Aleppo pepper for a mild kick.

Finish by drizzling the garlic yogurt sauce over your bowl. Mix it all up and enjoy your tasty Mediterranean quinoa bowl!

Possible Substitutes List & Recipe Variations

Can’t find quinoa? No problem! Try couscous or bulgur wheat instead. They cook up fast and have a similar texture.

Not a fan of chickpeas? Swap them out for grilled chicken, tofu, or even canned tuna for a protein boost.

Mix up your veggies! Roasted bell peppers, zucchini, or eggplant can add new flavors to your bowl.

For a creamier sauce, use Greek yogurt in place of regular yogurt. Or go dairy-free with a tahini-based dressing.

Spice things up by adding za’atar or sumac to your chickpeas. These Middle Eastern spices pack a punch.

No fresh herbs? Dried work too. Use about 1/3 the amount called for in the recipe.

Make it vegan by skipping the yogurt sauce. Try a lemon-olive oil dressing instead.

Short on time? Use pre-cooked quinoa and canned chickpeas. You’ll have dinner ready in minutes!

Got leftovers? Turn them into a wrap using large lettuce leaves or a whole wheat tortilla.

Tips, Tricks & Storing

Make your quinoa extra fluffy by rinsing it before cooking. Use 1 1/4 cups water for every cup of quinoa. Add a pinch of salt to boost flavor.

Prep veggies ahead of time to save time on busy nights. Store cut cucumbers and tomatoes separately in airtight containers in the fridge.

Roast a big batch of chickpeas and keep them in a sealed container. They’ll stay crispy for 3-4 days at room temperature.

Mix up the garlic yogurt sauce in advance. It keeps well in the fridge for up to 5 days.

For meal prep, assemble bowls without the avocado and sauce. Add those fresh when you’re ready to eat.

Got leftovers? Store components separately in the fridge. The quinoa and roasted chickpeas will last 3-5 days. Reheat gently before serving.

Try swapping ingredients for variety:

• Use farro or brown rice instead of quinoa
• Add roasted bell peppers or zucchini
• Swap feta for the yogurt sauce

Don’t forget to taste and adjust seasonings before serving. A squeeze of lemon juice can brighten up the flavors.