Mediterranean Quinoa Bowl Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold water until water runs clear. Combine rinsed quinoa, 2 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.

Make basil vinaigrette

In a blender or food processor, combine 1 cup packed basil leaves, 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs white wine vinegar, 1 clove garlic, 1/2 tsp honey (or maple), and 1/4 tsp freshly ground black pepper. Blend until smooth. Taste and adjust salt if needed. Stir about 3 tbs of the basil vinaigrette into the warm quinoa so it absorbs flavor; reserve remaining vinaigrette for the greens.

While the quinoa cooks, slice 1 small red onion thinly. In a small heatproof bowl or jar, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/4 tsp salt; stir to dissolve. Add the sliced onion, press down so submerged, and let sit at least 20 minutes (or refrigerate up to overnight). Drain before assembling.

Preheat oven to 425°F (220°C). Pat 1 cup drained chickpeas very dry with paper towels and remove any loose skins. Toss chickpeas with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp cumin and 1/4 tsp salt. Spread in a single layer on a parchment-lined baking sheet. Roast 20–30 minutes, shaking pan halfway, until golden and crisp. Let cool slightly; they will crisp further as they cool.

In a small bowl, combine 1/4 cup mayonnaise, 2 tbs finely chopped jarred cherry peppers, 1/2 tbs lemon juice, 1/2 minced garlic clove and 1/8 tsp salt. Mix well and chill until ready to use. Taste and adjust heat by adding more chopped peppers or a pinch of sugar if too sharp.

Prepare cucumbers: peel if desired, halve lengthwise and slice 1 medium cucumber into 1/4" half-moons. Toss the cucumber slices with 1/2 cup plain Greek yogurt and 2 tbs chopped fresh dill; season with a pinch of salt and 1/8 tsp black pepper. Refrigerate until assembly.

Dress greens: Place 4 cups mixed salad greens in a large bowl and toss with remaining basil vinaigrette to taste (about 1–2 tbs).

Assemble bowls: Divide dressed greens among 4 bowls (or 2–3 if larger portions). Spoon the basil-dressed quinoa over the greens (about 1/2 cup cooked quinoa per serving). Arrange dill yogurt cucumbers, 1 cup halved cherry tomatoes divided, drained pickled red onions, roasted crispy chickpeas and 1/2 cup crumbled feta among the bowls. Drizzle cherry pepper aioli over the bowls in a thin ribbon (about 1–2 tbs per bowl) or serve on the side.

Finish and serve: Garnish with extra basil leaves or a sprinkle of smoked paprika on the chickpeas if desired. Serve immediately so chickpeas stay crisp. Store leftovers separately: quinoa and chickpeas at room temp for short term, yogurt and aioli refrigerated.