CryoCove Recipe

Mediterranean Quinoa Bowl

Name: Mediterranean Quinoa Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup quinoa, rinsed; 1 can chickpeas, drained; 1 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 cup crumbled feta; 2 tbsp tahini; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tsp smoked paprika

A colorful bowl of fluffy quinoa with roasted chickpeas, cherry tomatoes, cucumber, feta, and lemon-tahini dressing.

Prep

10m

Cook

25m

Total

35m

Servings

Calories

460

Macro Breakdown

Protein18g (19%)

Carbs56g (60%)

Fat20g (21%)

Diet

omnivorepescatarianvegetariangluten-free

Goal

longevityperformance

Pillar Benefits

FoodBreathBrain

Ingredients

1 cup quinoa, rinsed
1 can chickpeas, drained
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup crumbled feta
2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp smoked paprika

Instructions

1
Cook quinoa in 2 cups of water for 15 minutes. Fluff with a fork.
2
Toss chickpeas with olive oil and smoked paprika. Roast at 400°F for 20 minutes until crispy.
3
Whisk tahini with lemon juice and 2 tbsp water for the dressing.
4
Assemble bowls: quinoa, roasted chickpeas, tomatoes, cucumber, and feta.
5
Drizzle with tahini-lemon dressing.

Tips

*Rinse quinoa thoroughly to remove the bitter saponin coating.
*This bowl holds up well for meal prep — store dressing separately.

Frequently Asked Questions

How many calories are in Mediterranean Quinoa Bowl?

Mediterranean Quinoa Bowl has 460 calories per serving with 18g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Mediterranean Quinoa Bowl?

This recipe takes 10 minutes of prep and 25 minutes of cooking, for a total of 35 minutes from start to finish.

Is Mediterranean Quinoa Bowl suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, vegetarian, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Log This Recipe Get Coaching

Instructions

Cook quinoa in 2 cups of water for 15 minutes. Fluff with a fork.

Toss chickpeas with olive oil and smoked paprika. Roast at 400°F for 20 minutes until crispy.

Whisk tahini with lemon juice and 2 tbsp water for the dressing.

Assemble bowls: quinoa, roasted chickpeas, tomatoes, cucumber, and feta.

Drizzle with tahini-lemon dressing.