Eating Bird Food · by Brittany Mullins★ 4.6 (16)
Mediterranean Quinoa Bowl
NUTRITION · PER SERVING40M COOK
CAL 34%·PRO 48%
CARBS 106G62% OF CAL
21G FIBER41G OTHER43G TOTAL SUGAR
FAT 19G25% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean bowl built on quinoa and roasted chickpeas, topped with fresh vegetables, feta, olives, and dressed with lemon vinaigrette and tzatziki. Great for meal prep.
mainmediterraneanbowl🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅔ cup dry quinoa
- 1 ⅓ cup water
- 1 15 oz can chickpeas (drained, rinsed and patted dry)
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups baby spinach or arugula (loosely packed)
- 1 cup cucumber (chopped)
- 1 cup cherry tomatoes (chopped)
- ½ cup red onion (chopped)
- ½ cup feta cheese (crumbled)
- ¼ cup kalamata olives
- Lemon Vinaigrette
- Hummus (for serving)
- Tzatziki Sauce (for drizzling)
- Fresh parsley (for serving)
At a glance
PER SERVING · TIME 40M
CAL 34%·PRO 48%
CARBS 106G62% OF CAL
21G FIBER41G OTHER43G TOTAL SUGAR
FAT 19G25% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1529mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1831mg
- Calcium
- 379mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.