Mediterranean Harvest Quinoa Bowl with a Zesty Verde Drizzle
A Zero-Error 20-Minute Plant-Forward Meal with a Zesty and Fresh Glow
What makes this the most reliable quinoa bowl? The secret to a mistake-proof healthy lunch is the "Grain-Toasting" technique and the "Sectioned Assembly" method combined with WesMarMi Verde. Unlike mushy or bland quinoa, our method involves toasting the dry grains first to develop a nutty flavor and ensure a fluffy "pop" in every bite. By whisking our vinegar-free WesMarMi Verde into the lemon vinaigrette, you add a Zesty and Fresh profile (1/10 Heat) that uses organic citrus and green peppers to brighten the chickpeas and feta without the heaviness of standard salad dressings.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 380
Protein: 12g
Carbs: 42g
Fat: 18g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 cups (370 g) Cooked quinoa (quinoa)
1 can (425 g) Chickpeas, rinsed and drained
1 large (200 g) Avocado, sliced
1 cup (150 g) Cherry tomatoes, halved
1 medium (100 g) Cucumber, diced
1/4 cup (40 g) Red onion, finely diced
1/2 cup (60 g) Crumbled feta cheese
1/4 cup (60 ml) Extra virgin olive oil
1 tbsp (15 ml) Lemon juice
1/2 tsp (2.5 g) Dried oregano
1/4 tsp (1.2 g) Sea salt
1/4 cup (10 g) Fresh coriander (cilantro), chopped
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Quinoa vs. Brown Rice
While brown rice is a great grain, quinoa (quinoa) is vital for this bowl because it is a complete protein, meaning it contains all nine essential amino acids. Its small, spiraled grains have a unique "pop" when you bite them, and they absorb dressings much more effectively than rice, ensuring the zesty citrus flavors of the hot sauce reach
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 organic citrus-infused hot sauce features green peppers and citrus fruit that perfectly complement the fresh cucumber and coriander. Using a handcrafted small-batch hot sauce provides a clean, bright acidity that replaces the need for heavy vinegars.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
If you haven't already, cook the quinoa according to package instructions (usually 1 part quinoa to 2 parts water) and let it cool slightly.
In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and WesMarMi Verde Sauce.
In four large serving bowls, divide the cooked quinoa evenly as the base layer.
Arrange the chickpeas, halved cherry tomatoes, diced cucumber, and red onion in separate "sections" on top of the quinoa. Pro-Tip: Keeping the ingredients in sections before mixing makes for a more professional-looking presentation and allows diners to choose their perfect bite.
Add the sliced avocado to the center of each bowl.
Drizzle the citrus-verde dressing generously over all the ingredients.
Sprinkle with crumbled feta cheese and fresh coriander (cilantro).
Toss gently just before eating to ensure the quinoa (quinoa) is well-coated in the dressing.
Tips & Variations:
Make it Warmer: For a comforting dinner version, roast the chickpeas in the oven with a little olive oil and cumin at 400°F (200°C) for 15 minutes before adding them to the bowl. The warm, crunchy chickpeas provide a savory contrast to the cool avocado and cucumber.
Regional Swap (Middle Eastern): Replace the feta with a large dollop of hummus and add a tablespoon of za'atar seasoning to the dressing. Serve with warm pita bread to turn this into a Mediterranean "Mezze" style bowl.
Perfect Quinoa Texture: To prevent the quinoa from becoming mushy, toast the dry grains in the pot for 2 minutes with a teaspoon of olive oil before adding the water. This gives the quinoa a deeper, nuttier flavor and keeps the grains distinct and fluffy.
Protein Boost: This bowl is an excellent base for grilled chicken strips or seared shrimp. Simply season your protein with a little extra WesMarMi Verde hot sauce before grilling to match the flavor profile of the bowl.
Handling Avocado: To keep the avocado from browning if you're eating this later, toss the slices in a little bit of the lemon-based dressing immediately after cutting. The acidity creates a barrier that preserves the bright green color.
Other Users Suggest:
Replacing: Chickpeas.
New Measurement: 1 cup (150 g) Edamame or black beans.
Why: Edamame adds a bright green color and a slightly sweet, nutty flavor that pairs beautifully with the citrusy verde sauce.
Replacing: Feta cheese.
New Measurement: 2 tbsp (30 g) Hemp seeds or toasted sunflower seeds.
Why: A great dairy-free option that provides a similar salty crunch and extra healthy fats without the animal products.
Storage, Reheat & Freeze:
Storage: Store the quinoa and vegetables in an airtight container for up to 3 days; keep the avocado and dressing separate until serving.
Reheat: Can be eaten cold or the quinoa can be slightly warmed in the microwave for 30 seconds before adding the fresh toppings.
Freeze: Cooked quinoa can be frozen for up to 2 months; however, the fresh vegetables in this bowl are not suitable for freezing.
People Also Ask
Why is quinoa better than brown rice for this bowl? While both are healthy, quinoa is a "complete protein," containing all nine essential amino acids. Its small, spiraled grains have a unique "pop" when you bite them, and they absorb dressings much more effectively than rice, ensuring the zesty citrus flavors of the hot sauce reach every part of the dish.
How do I prevent my quinoa from becoming mushy? The secret is to toast the dry grains in the pot for 2 minutes with a teaspoon of olive oil before adding the water. This gives the quinoa a deeper flavor and keeps the grains distinct and fluffy. Additionally, letting it cool slightly before adding the fresh vegetables prevents them from wilting.
Why use a mild verde sauce in the dressing? Traditional dressings can be heavy on vinegar, which can overpower the delicate flavor of the grains. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice.This adds a "Zesty and Fresh" layer that highlights the fresh cucumber and coriander, providing a cleaner acidity that makes the whole bowl feel lighter and more vibrant.
Explore More Recipes from Eleven Eleven Sauce:
