Quinoa Bowl
Simple Mediterranean Quinoa Bowl with a Fresh Zesty Dressing
This versatile quinoa bowl is packed with wholesome ingredients like chickpeas, cucumber, and sun-dried tomatoes, making it a healthy and satisfying meal. It’s perfect for meal prep or a light dinner. The bright lemon-herb dressing ties all the fresh, delicious flavors together in this Mediterranean-style staple.
Prep Time: 15 minutes Cook Time: 15 minutes
Total Time: 30 minutes Servings: 4
Ingredients:
1 cup (185 g) dry quinoa, rinsed
2 cups (480 ml) vegetable broth or water
1 (15 oz / 425 g) can chickpeas, rinsed and drained
1/2 cup (75 g) sun-dried tomatoes, chopped
1/2 cup (75 g) diced cucumber
1/4 cup (30 g) chopped red onion
1/4 cup (60 ml) olive oil
2 tbsp (30 ml) fresh lemon juice
1/2 tsp (3 g) salt
1/4 tsp (1 g) black pepper
1/4 cup (30 g) crumbled feta cheese (optional)
Heat It Up with Eleven Eleven Sauce For a fresher, more vibrant profile, blend a tablespoon of WesMarMi Verde sauce directly into the lemon vinaigrette. This zesty sauce enhances the overall brightness of the dressing, acting as a flavor-boosting mix-in. The organic citrus infused hot sauce for cooking pairs perfectly with the vegetables and herbs, adding depth without overpowering the dish.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Cook the quinoa: Combine the rinsed quinoa and broth/water in a large white pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool slightly.
2. Prepare the dressing and mix-ins: While the quinoa cooks, dice the cucumber and red onion. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. If using, whisk in the optional WesMarMi Verde sauce now.
3. Combine the bowl ingredients: In a large bowl, combine the slightly cooled quinoa, rinsed chickpeas, chopped sun-dried tomatoes, diced cucumber, and red onion.
4. Dress and serve: Pour the prepared dressing over the quinoa and vegetable mixture. Toss everything until well combined and coated in the dressing.
5. Garnish: Divide the mixture into four bowls. Top with crumbled feta cheese (if using) and a sprinkle of fresh herbs like parsley or mint before serving.
Tips & Variations
Make it Tangier: If you prefer a sharper dressing, increase the amount of lemon juice by 1 teaspoon (5 ml) or add 1 teaspoon (5 ml) of red wine vinegar to the vinaigrette.
Regional Swap (Indian-style): For a twist, swap the sun-dried tomatoes and feta for ingredients like roasted sweet potato cubes, a dash of curry powder in the dressing, and a sprinkle of crunchy peanuts. This adds warmth and a complex spice profile.
Add Protein: Make this bowl a complete meal by adding grilled chicken breast, baked salmon, or hard-boiled eggs for extra protein. For a plant-based boost, add a handful of chopped walnuts or pecans.
Other Users Suggest
Replacing: Sun-dried tomatoes with fresh cherry tomatoes. New Measurement: 1 cup (150 g) halved cherry tomatoes. Why: Provides a burst of juiciness and a sweeter flavor profile, especially when tomatoes are in season.
Replacing: Quinoa with another grain. New Measurement: 1 cup (200 g) cooked farro or brown rice. Why: Offers a chewier, heartier texture while maintaining the whole-grain base of the bowl.
Storage, Reheat & Freeze
Storage: Store dressed leftovers in an airtight container in the refrigerator for up to 3 days. Undressed components (quinoa, dressing) last 5 days. Reheat: This bowl is designed to be served cold or at room temperature. Freeze: Cooked quinoa freezes well, but the final assembled bowl with fresh vegetables should not be frozen.
Nutrition Facts (per serving)
Calories: 450 Protein: 18g Carbs: 60g Fat: 16g
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