Mediterranean quinoa bowl

Prep 15 min
Total 35 min
Serves 4



2/3 cup
quinoa, rinsed
1 cup
canned chickpeas, drained and rinsed
3 mini
cucumbers, chopped
2 cups
multicoloured cherry tomatoes, quartered
red onion, finely chopped
2 tbsp
cider vinegar
2 tbsp
extra-virgin olive oil
2 tsp
dried Greek oregano
1/4 tsp
avocado, sliced
2/3 cup
crumbled feta
kalamata olives, pitted
1/2 cup
Sabra hummus or tzatziki


  • COMBINE quinoa and 1 1/3 cups water in a medium saucepan and bring to a boil. Reduce to a simmer. Cover and cook until tender, 15 min. Remove from heat and let stand 5 min. Fluff with a fork, then stir in chickpeas.
  • STIR cucumbers, tomatoes, onion, vinegar, oil, oregano and salt in a bowl to combine.
  • DIVIDE quinoa mixture among bowls, then top with cucumber salad, avocado, feta, olives and hummus. Drizzle with any leftover dressing.



Kitchen Tip: Serve your quinoa bowl with lemon wedges and microgreens, if desired.

Kitchen Tip: Dried Greek oregano is a sweet, lemony herb. Substitute regular oregano if you can’t find it, or look for it in Greek specialty shops.


Calories 447, Protein 14 g, Carbohydrates 43 g, Fat 26 g, Fibre 11 g, Sodium 784 mg.

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