Healthy Mediterranean Quinoa Bowls Recipe

Make this easy meatless breakfast or lunch ahead of time. Really full and good for you.  


– 480 ml 2 cups water – 1 1/2 teaspoons tomato paste – 180 g 1 cup quinoa – 2 medium or large egg – 250 g 1 1/2 cups | 9 oz cooked chickpeas (store-bought or home-cooked) – 100 g 3.5 oz feta cheese, crumbled a handful of sun-dried tomatoes about 1/2 jar, I buy the ones in oil, chopped – 100 g 3.5 oz raw baby spinach, washed and dried – 1 small lemon cut in wedge – 1-2 teaspoons dried oregano Instruction

Step 1

First, Cook quinoa: Stir tomato paste and water in a medium pot until dissolved. Quinoa should be sieved and rinsed in hot water for 2 minutes.   


Step 2

Drain and add water to the pot. Heat on medium until simmering. Lower heat to a simmer and cook for 15 minutes to evaporate all the water.   

Step 3

Cover saucepan after removing from heat. Wait 5 minutes, then uncover and fork-fluff the quinoa. Let chill.  

Step 4

While quinoa boils, make eggs: Pour water over eggs in a medium pot and cover with a lid. Heat eggs on high until they boil. Let cool for 10 minutes after removing from heat and covering. Peel eggs.  

Step 5

Prepare chickpeas: Mix chickpeas, feta, and tomatoes in a bowl. Add a teaspoon or two of tomato oil for taste. Set aside.  

Step 6

Bowl assembly: Split the quinoa between bowls. Place half the chickpea mixture in each bowl and top with spinach.   

Step 7

Add an egg and 1-2 lemon wedges to each bowl. Finally, add oregano. Store tightly in the fridge for 2 days.  

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