Mediterranean Quinoa Bowl Recipe

​​Mediterranean​​ Quinoa Bowl

Author: Stephanie Kay

This Mediterranean-inspired bowl is a quick and easy recipe that makes the most of simple ingredients and works equally well as a light lunch, no-cook dinner, or meal prep idea.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 bowls 1x
  • Category: Lunch
  • Method: By Hand
  • Cuisine: Mediterranean
  • Diet: Gluten Free
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  1. Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible. (If using leftover quinoa, skip this step.)
  2. While the quinoa is cooking, strain and rinse the chickpeas, and prepare the vegetables.
  3. Once the quinoa has cooked and cooled, assemble the bowls. Dividing the ingredients evenly across two bowls, fill the bottom of a bowl with arugula, and then top with cooked quinoa, chickpeas, cucumbers, tomatoes, and red onion.
  4. Dollop each bowl with half of the tzatziki and crumbled feta cheese.
  5. Season with salt and pepper to taste and serve with a lemon wedge if desired.