Mediterranean Grain Bowl

Quinoa: I used classic quinoa, you can use any type of quinoa that you like best or have on hand.

Chickpeas: I typically make a batch of dried chickpeas at the beginning of the week and use those fresh chickpeas. For ease and convenience you can use canned chickpeas in this recipe. Be sure to drain and rinse them.

Vegetables: We use a variety of vegetables in this recipe including cucumbers, onions, and tomatoes.

Hummus: You can use any flavor of hummus that you like best. My top choices are regular, garlic, or Mediterranean flavored hummus.

Dressing: We make our own balsamic dressing for this Greek grain bowl.

See the recipe card below for a full list of ingredients.

Add extra protein: The original recipe contains chickpeas and quinoa but if you would like to add more protein, it's easy to add it in.

My top recommendations would be tofu, tempeh, beans, seeds, or nuts.

Change the dressing: We use a homemade dressing in this mediterranean quinoa salad but you can skip a step and use pre-made dressing.

Swap or omit ingredients: If you plan on taking our one of the vegetables, I recommend adding more of another vegetable in.

Step 1: Start by cooking the quinoa according to package instructions.

Next, preheat the oven to 350 degrees. Drain and rinse the chickpeas then toss them in the olive oil and salt. Roast them in the oven for 10-15 minutes, tossing halfway through.

Step 2: Mix all ingredients for the dressing together and set it aside. Doing this early on will allow a little time for the flavors to meld.

Step 3: Wash all of the produce and prep it according to the ingredient list.

Step 4: Combine all ingredients in a bowl, toss, and serve.