The Best Mediterranean Power Bowls Recipe
Mediterranean power bowls are vibrant, nutrient-dense meals made with quinoa, feta cheese, hummus, and topped with a flavorful cucumber tomato salad.
Servings: 4 Bowls
Ingredients
Quinoa
- 1 cup dry quinoa
- 2 cups chicken broth
- 1 teaspoon oregano
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
Toppings
- ½ cup feta cheese
- ½ cup garlic stuffed olives
- ½ cup roasted red pepper hummus
Cucumber Tomato Salad
- 1 15 oz can chickpeas
- 10 oz cherry or multi colored tomatoes sliced
- 1 cucumber chopped
- ½ red onion sliced
- 2 tablespoons chopped fresh dill
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Pinch of salt
Instructions
Make The Quinoa
- To a small pot add chicken broth, oregano, turmeric, olive oil, and lemon juice. Bring to a boil over high heat.
- Add quinoa. Cover and reduce heat to medium low. Simmer for 12-15 minutes or until the quinoa is cooked and the liquid is absorbed.
- Once the quinoa is fully cooked, remove from the heat and set aside to cool.
Make The Cucumber Tomato Salad
- In a medium bowl add chickpeas, tomatoes, cucumber, red onion and dill. Toss tomatoes with other ingredients with the red wine vinegar and olive oil. Toss with salt and set aside to let marinate and season.
Assemble The Bowls
- Add quinoa to separate bowls in even portion sizes. Pat down to make a smooth surface for the remaining ingredients.
- Add feta cheese, olives, and roasted red pepper hummus.
- Top the bowls with the cucumber tomato salad and serve immediately or refrigerate if using to meal prep.