Boost your plant-based nutrition with this hearty, refreshing salad.
If there’s one thing I enjoy, it’s an easy meal that each person can assemble on their own. That way, everyone gets just the right portion for them, and they can customize their bowl according to their preferences. That’s why I’ve made this quinoa bowl dozens of times now, and every time, my loved ones are stoked by the opportunity to craft their own special bowl. I put out a savory selection of veggies—such as tomatoes, cucumbers, and avocado—plus an array of seasonings for them to choose from. Each bowl, while sharing the same foundational ingredients, has its own balanced blend of savory and spicy flavors.
But it’s not just the customizability of quinoa bowls that I crave—it’s the accessibility as well. Whether you’re a meat lover or vegetarian, a quinoa bowl is built to satisfy your appetite without making you feel too full. That’s the testimony of both my loved ones and me, because I’ve made this dish many times and it always succeeds. It’s light but nourishing; hearty but not overwhelming. This is the right dish to make when you want to keep things easy and fun in the kitchen.
Can I add meat and other proteins to this?
Of course! Quinoa bowls are great because, as a base, they’re vegetarian. That being said, you’re more than welcome to add whatever kind of meat you’d like. I enjoy grilled chicken, salmon, or gyro meat myself, but feel free to experiment. I once had a friend who topped her quinoa bowl with Greek meatballs, while I preferred plant-based falafel. You won’t know how yummy something is until you try it!
How do I store leftovers?
Ideally, the ingredients for quinoa bowls should be stored separately in their own containers in the fridge, but you can also store them already assembled if needed. Refrigerate them for up to 24 hours and enjoy leftovers as soon as possible. Serve it cold or at room temperature. If you’re storing the quinoa separately in its own container, you can keep it that way in the fridge for up to 3 days.
Similar recipes to try
If you’re in the mood for another vegetarian meal that’s even heartier (and cheesier), check out Squash Casserole—perfect for the fall season. You could pair both that casserole and this quinoa bowl with Air-Fryer Sweet Potato Fries or Roasted Cauliflower for a complete veggie-based meal. And if you’re craving something similar to quinoa, try Keto Cauliflower Rice With Mushrooms And Artichokes.
Quinoa Bowl
Ingredients
- 1 can chickpeas (15 ounces) drained and rinsed
- 1 tablespoon extra-virgin olive oil plus extra for drizzling
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 3 cups cooked quinoa
- 1 medium cucumber thinly sliced
- 1 cup cherry tomatoes halved
- 1 large avocado diced
- 2 cups baby spinach
- Juice of 1 lemon for serving (optional)
- Chopped fresh herbs for garnish (such as parsley, mint, or dill)
Instructions
- Preheat your oven to 425°F. In a bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and pepper.
- Spread them evenly on a parchment-lined baking sheet and roast for about 20 minutes or until golden and slightly crispy.
- In each serving bowl, layer cooked quinoa, the roasted chickpeas, sliced cucumber, halved cherry tomatoes, diced avocado, and baby spinach.
- Drizzle a bit more olive oil and the juice of one lemon over the dish. Gently toss to blend all the flavors and serve right away, garnished with fresh herbs.
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