Mediterranean Bowl Recipe
quinoa, spinach, garbanzo beans, tomato, red onion roasted squash, zucchini, cauliflower & red pepper, feta, lemon aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Cheese
Sauce
Method
Prepare Quinoa
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Roast Vegetables
- 2
Prepare and Roast Vegetables
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash, zucchini, and cauliflower into bite-sized pieces. Chop the red bell pepper into strips. Toss all vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.
Prepare Salad Base
- 3
Combine Spinach and Beans
In a large bowl, add 2 cups of fresh spinach and 1 cup of drained garbanzo beans. Mix well.
- 4
Make Lemon Aioli
- 5
Prepare the Aioli
In a small bowl, whisk together 2 tablespoons of lemon juice, 1 teaspoon of minced garlic, and 1 tablespoon of olive oil. Season with salt and black pepper to taste.
Assemble Bowl
- 6
Combine Everything
Fluff the cooked quinoa with a fork and add it to the bowl with the spinach mixture. Add the roasted vegetables, crumbled feta cheese, and drizzle the lemon aioli on top. Toss gently to combine all ingredients.