Mediterranean Quinoa Bowl

Let’s be real, quinoa on its own can be pretty darn bland. As much as I love quinoa now, when I first started cooking with it 4-5 years ago, I had no clue what I was doing and didn’t know much about what seasonings to use. A few recipe trials later, I learned that quinoa was like a super-seed sponge; the more seasonings I added, the tastier it became.

Some of my all-time favourite quinoa seasonings include;

  • Garlic powder
  • Onion powder
  • Dried parsley
  • Ginger powder
  • Cumin powder
  • Yellow curry powder
  • Cacao powder (check out my chocolate quinoa pudding recipe)
  • and of course salt/pepper

It really is all about the seasonings when it comes to making any quinoa dish. Whether it’s a bit of garlic, dried herbs or spices, quinoa relies heavily on such added flavours to give it a more complete taste. If you’ve ever tried eating plain quinoa you’ll know exactly what I mean.

Benefits of Quinoa

A quinoa bowl isn’t just packed with flavour, it’s also loaded with nutrients. Did you know half a cup of quinoa contains 4 grams of protein and approximately 15% of you daily magnesium intake?

Here are a few other great health benefits of quinoa;

  • Is naturally gluten free and non-gmo
  • Great source of protein and amino acids
  • Contains vitamins B1, B2, and B6
  • High in fibre – higher than most conventional grains (2.5 grams per half a cup)
  • Excellent source of minerals, including; manganese, magnesium, phosphorus, folate, copper, iron, zine, and potassium
  • Good source of antioxidants
  • Low on the glycemic index (good for stabilizing blood sugar)

That’s a pretty powerful seed if you ask me! Yes, fun fact; quinoa is actually from the seed family, not grain family, making it naturally gluten free.

With all these great benefits, I can’t help but make quinoa often. I enjoy adding it as part of meals or as a side dish, and even as part of a desserts. It’s great to cook with because it’s simple to prepare, absorbs the flavour of whatever you add to it, and leaves you feeling full and satisfied

Why I love this Mediterranean Quinoa Bowl

My Mediterranean quinoa bowl has become a favourite in the Knights residence. Here are a few reasons why we love it:

  • Loaded with flavour
  • Filling in a good way
  • Simple to make
  • Packed with wholesome ingredients
  • Great source of protein, fibre, vitamins, and minerals  
  • Excellent option for meal prep (tastes great cold!)

Let’s get into this tasty recipe, shall we?!

Quinoa Bowl Close Up

Mediterranean Quinoa Bowl

A simple, healthy, and wholesome quinoa bowl inspired by Mediterranean flavours.
Course Main Course, Side Dish
Cuisine Dairy Free, gluten free
Keyword Quinoa, quinoa bowl
Prep Time 10 minutes
Cook Time 15 minutes
Cool time 15 minutes
Total Time 30 minutes
Servings 4 bowls
Author Fay

Ingredients

  • 1 cup organic tri-colour quinoa
  • 2 cups low sodium vegetable broth
  • 1 tsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 organic tomato seeds removed and diced
  • 1/2 organic cucumber diced
  • 1/3 cup Kalamata olives

Dressing

  • 3 tbsp organic extra virgin olive oil
  • 1 tbsp organic balsamic vinegar
  • 1 tsp organic dried oregano
  • Pinch fine Himalayan salt
  • Pinch ground pepper

Optional

  • 2 Sliced or shredded cooked chicken breasts
  • 1 organic sweet bell pepper diced
  • Crumbled Goat Feta cheese

Instructions

  • Wash quinoa well. Add to a medium pot with broth, evoo, and garlic and onion powder.
  • Bring quinoa to a boil, reduce heat to low and let simmer for 15 minutes with the lid on.
  • Once quinoa is cooked, fluff with a fork and set aside to cool for 15-20 minutes.
  • While quinoa cools, in a small bowl combine all dressing ingredients, stir well and set side.
  • Dice tomato, cucumber, and optional red bell pepper and/or cooked chicken breast.
  • Serve by placing preferred amount of cooked quinoa in a bowl, add toppings, and drizzle with dressing.

Notes

  • I prefer eating this bowl when the quinoa has completely cooled to room temperature or for lunch or dinner the next day.
  • If you’re making to enjoy the next day (or couple days), store quinoa with toppings in an air tight container and store dressing separately. Add dressing when ready to enjoy.
  • Lasts up to three days in the fridge.

How do you enjoy making quinoa? What are some of your favourite herbs and spices to add? Did you give this recipe a try? Share with me in the comment section below or with me on social media! Don’t forget to tag @wellness1st_net to connect me with your tasty Wellness1st creations!

Helping you put Wellness 1st,

Fay

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