Mediterranean Artichoke Quinoa Bowl (Printable)
Vibrant Mediterranean grain bowl with artichokes, quinoa, chickpeas and a bright lemon-herb dressing.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Legumes
04 - 1 cup canned or jarred artichoke hearts, drained and quartered
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup cucumber, diced
07 - 1/2 cup roasted red peppers, sliced
08 - 1/3 cup Kalamata olives, pitted and halved
09 - 1/4 cup red onion, thinly sliced
10 - 1/2 cup chickpeas, drained and rinsed
→ Herbs & Greens
11 - 1/4 cup fresh parsley, chopped
12 - 2 tablespoons fresh mint, chopped
13 - 2 cups baby spinach or arugula
→ Lemon Herb Dressing
14 - 1/4 cup extra-virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon lemon zest
17 - 1 clove garlic, finely minced
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
→ Optional Garnishes
21 - 1/4 cup crumbled feta cheese
22 - 1 tablespoon toasted pine nuts
# How-To Steps:
01 - In a saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes. After water is absorbed and quinoa is fluffy, remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, lemon zest, garlic, dried oregano, salt, and black pepper until the dressing is fully emulsified.
03 - In a large mixing bowl, add artichoke hearts, cherry tomatoes, cucumber, roasted red peppers, Kalamata olives, red onion, chickpeas, parsley, and mint. Toss gently to combine.
04 - Add cooked quinoa to the vegetable mixture and pour the lemon-herb dressing over top. Toss until all components are evenly coated.
05 - Arrange a generous layer of baby spinach or arugula in individual bowls. Top each with a portion of the quinoa-artichoke blend.
06 - Finish with crumbled feta cheese and toasted pine nuts if desired. Serve warm or chilled as preferred.
# Expert Advice:
01 -
- Quinoa and artichokes make a dream team for easy, nourishing meals that somehow always look beautiful without extra effort
- The lemon-herb dressing brings every ingredient together with a punch of citrus that brightens dreary days or keeps the summer mood rolling
02 -
- I once learned the hard way that overcooked quinoa turns mushy fast—follow timing closely and fluff, don’t stir
- Letting the dressing sit for five minutes before tossing changed the depth completely—the lemon flavors bloom over time
03 -
- Try spreading the quinoa out on a baking sheet to cool for perfectly separated grains
- Whisk the dressing vigorously to emulsify and help it cling to every ingredient