Mediterranean Quinoa Bowl with Chickpeas and Spinach
This Mediterranean Quinoa Bowl with Chickpeas is a tasty and healthy salad that is hearty enough to have as a meal. Enjoy every bite of this fun, flavorful dish at your next lunch break!
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This Mediterranean Quinoa Bowl with Chickpeas and Spinach is one of those recipes that makes lunch feel like a mini celebration. This salad bowl brings together tender quinoa, hearty chickpeas, and fresh spinach with Mediterranean touches like kalamata olives and sun-dried tomatoes. It’s a great way to mix flavors and textures for a meal that feels light yet satisfying.
This recipe is a fun, fuss-free option when you need a quick pick-me-up. The ingredients combine into a colorful medley that not only looks appealing but also offers a mix of nutrients to keep you going through the day. Whip it up on a busy afternoon for a salad that fills you up without weighing you down!
What makes this bowl healthy?
This vegetarian salad bowl is packed with protein from the chickpeas and quinoa, along with fiber from the vegetables. The fresh spinach and nutrient-rich olives contribute vitamins and minerals, making every bite a boost for your body. It’s a meal that balances good nutrition with satisfying flavor.
Why you’ll love this easy Mediterranean Quinoa Bowl recipe
You’ll love the mix of hearty and fresh ingredients that make every forkful interesting. The quick and easy steps let you prepare a flavorful meal without spending too much time in the kitchen. Plus, the dish offers a satisfying bite that is both refreshing and filling—a perfect lunch any day of the week.
RELATED: Fall Harvest Quinoa Salad with Apple Cider Vinaigrette – Made with roasted roasted sweet potatoes, dried cranberries, red apple, spinach, sunflower seeds, protein-rich quinoa, and an apple cider vinaigrette, this gluten-free, plant-based recipe is a show-stopper!
What ingredients do you need to make this Mediterranean Quinoa Salad Bowl?
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 small shallot, minced (about 2 tablespoons)
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 cup uncooked quinoa
- 1 cup sliced kalamata olives
- ½ cup chopped sun-dried tomatoes
- 2 cups vegetable broth
- 1 cup chopped spinach
- 1 (15 oz) can chickpeas
Step by Step instructions for preparing a Mediterranean Quinoa Bowl
- Warm the olive oil in a medium saucepan over medium heat.
- Add the minced garlic and shallot. Cook for about 2 minutes until you notice a nice aroma.
- Stir in the dried thyme and red pepper flakes. Let the mixture cook for another 30 seconds.
- Add the quinoa, sliced olives, and sun-dried tomatoes. Stir for 15–30 seconds to give them a light toast.
- Pour in the vegetable broth and bring the mix to a boil.
- Lower the heat, cover the saucepan, and let it simmer for 20–25 minutes until the quinoa soaks up the liquid and turns tender.
- Remove the lid and gently stir in the chopped spinach and chickpeas. Allow the bowl to sit for a few minutes so the spinach softens just a bit.
- Season with salt and black pepper to taste, then serve while warm.
Make this Mediterranean Quinoa Bowl, then check out my — and more of my healthy quinoa salad recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I use another grain instead of quinoa?
Yes, you can swap in couscous or brown rice for a different twist.
Is this salad meant to be served warm or cold?
You can enjoy it warm right away or let it cool and serve it as a refreshing cold dish.
How long does it take to prepare this meal?
The prep time is around 10 minutes, with a cooking time of about 25 minutes.
Can extra vegetables be added to the bowl?
Absolutely—feel free to mix in cucumbers, bell peppers, or tomatoes to add more crunch and color.
How to store leftovers of Mediterranean Quinoa Salad
Place any remaining salad in an airtight container and store it in the fridge. When it’s time for lunch, you can serve it cold or warm it slightly on the stovetop or in the microwave. The flavors remain enjoyable even after a day or two in the fridge.
This Mediterranean Quinoa Bowl with Spinach and Chickpeas is a tasty and healthy salad that is hearty enough to have as a meal. Enjoy every bite of this fun, flavorful dish at your next lunch break!
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Mediterranean Quinoa Bowl with Chickpeas and Spinach Recipe
INGREDIENTS
- 1 tablespoon olive oil
- 2 garlic cloves (minced (about 1 tablespoon))
- 1 small shallot (minced (about 2 tablespoons))
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 cup uncooked quinoa
- 1 cup sliced kalamata olives
- ½ cup chopped sun dried tomatoes
- 2 cups vegetable broth
- 1 cup spinach (chopped)
- 1 15 oz can chickpeas
- Salt and black pepper (to taste)
EQUIPMENT
DIRECTIONS
- Warm a drizzle of olive oil in a medium saucepan over medium heat. Add the garlic and shallots, cooking for about 2 minutes until fragrant.
- Stir in the thyme red pepper flakes (if using.) Continue to cook for another 30 seconds.
- Add the quinoa, olives, and sun-dried tomatoes, stirring for 15–30 seconds to combine and toast lightly.
- Pour in the vegetable broth (or water) and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 20–25 minutes, or until the liquid has been absorbed and the quinoa is tender.
- Once cooked, remove the lid and gently mix in the spinach and chickpeas. Allow the dish to sit for a few minutes so the spinach can wilt.
- Season with salt and black pepper to taste, then serve warm.
