why make this recipe
The Winter Mediterranean Quinoa Bowl is a delicious and nutritious dish that celebrates the flavors of the season. It’s packed with wholesome ingredients like quinoa, roasted vegetables, and crispy chickpeas. This recipe is not only easy to prepare, but it’s also vibrant and filling. Plus, it’s a great way to enjoy seasonal produce and add more plant-based meals to your diet.
how to make Winter Mediterranean Quinoa Bowl
Ingredients :
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water
- Salt and black pepper, to taste
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens (arugula or spinach)
Directions :
- Bring vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, salt, and bay leaf. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed. Remove bay leaf and fluff quinoa with a fork.
- Preheat oven to 425°F. Toss cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread in a single layer on a large baking sheet. Roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
- Pat chickpeas thoroughly dry. Toss with olive oil, ground cumin, cayenne pepper, and salt. Add chickpeas to the vegetable baking sheet for the final 15 minutes of roasting, stirring once, until golden and crispy.
- Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually incorporate warm water, one tablespoon at a time, whisking until a smooth, pourable consistency is reached. Season with salt and black pepper.
- Place pine nuts in a dry skillet over medium heat. Toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant. Remove from heat immediately to prevent burning.
- Divide cooked quinoa evenly among four bowls. Top each with mixed greens, roasted vegetables, and crispy chickpeas. Sprinkle with pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts. Drizzle generously with tahini-pomegranate dressing and serve immediately.
how to serve Winter Mediterranean Quinoa Bowl
Serve the Winter Mediterranean Quinoa Bowl warm or at room temperature. It makes a great lunch, dinner, or even a side dish for gatherings. You can also serve it in individual bowls, allowing everyone to customize their toppings.
how to store Winter Mediterranean Quinoa Bowl
Store any leftovers in an airtight container in the refrigerator. The bowl can be kept for up to 3 days. Reheat it in the microwave before serving, or enjoy it cold as a salad.
tips to make Winter Mediterranean Quinoa Bowl
- Rinse the quinoa well before cooking to remove its natural coating, called saponin, which can taste bitter.
- Feel free to mix in any seasonal vegetables you have on hand, such as sweet potatoes or Brussels sprouts.
- Adjust the amount of spices according to your taste preferences. More smoked paprika can add a deeper flavor.
variation
You can also make this bowl vegan by omitting the feta cheese or using a plant-based alternative. Swap out the tahini dressing for a vinaigrette or yogurt-based sauce if you prefer.
FAQs
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with farro, bulgur, or brown rice if desired.
Is this recipe gluten-free?
Yes, this recipe is gluten-free because quinoa and the other ingredients used do not contain gluten.
Can I prepare this dish in advance?
Absolutely! You can make the quinoa, roasted vegetables, and chickpeas ahead of time. Just assemble the bowl when you’re ready to eat.
Winter Mediterranean Quinoa Bowl
A delicious and nutritious bowl packed with quinoa, roasted vegetables, crispy chickpeas, and topped with tahini dressing, perfect for enjoying seasonal produce.
Ingredients
For the quinoa
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 number bay leaf
For the roasted vegetables
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 number red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste Salt and black pepper, to taste
For the crispy chickpeas
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt to taste Salt, to taste
For the tahini dressing
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water
- Salt and black pepper to taste Salt and black pepper, to taste
For assembly and garnish
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens to taste Mixed greens (arugula or spinach)
Instructions
Cook the Quinoa
- Bring vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, salt, and bay leaf. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed. Remove bay leaf and fluff quinoa with a fork.
Roast the Vegetables
- Preheat oven to 425°F. Toss cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread in a single layer on a large baking sheet. Roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
Crisp the Chickpeas
- Pat chickpeas thoroughly dry. Toss with olive oil, ground cumin, cayenne pepper, and salt. Add chickpeas to the vegetable baking sheet for the final 15 minutes of roasting, stirring once, until golden and crispy.
Make the Tahini Dressing
- Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually incorporate warm water, one tablespoon at a time, whisking until a smooth, pourable consistency is reached. Season with salt and black pepper.
Toast the Pine Nuts
- Place pine nuts in a dry skillet over medium heat. Toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant. Remove from heat immediately to prevent burning.
Assemble the Bowl
- Divide cooked quinoa evenly among four bowls. Top each with mixed greens, roasted vegetables, and crispy chickpeas. Sprinkle with pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts. Drizzle generously with tahini-pomegranate dressing and serve immediately.
Notes
Serve warm or at room temperature. It makes a great lunch, dinner, or side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in the microwave if desired.