Mediterranean Diet Friendly Turmeric Quinoa Bowl

Total time45 min

Prep time20 min

Cook time25 min

Mediterranean Diet Friendly Turmeric Quinoa Bowl

This vibrant bowl builds a fluffy base of turmeric-kissed quinoa, then layers on a golden sauté of zucchini, red bell pepper, and broccoli, all warmed through with cumin and turmeric for real depth. Crisp chickpeas soak up those same spices before landing on top of a bed of baby spinach that wilts gently under the heat of the vegetables. A lemony tahini dressing gets whisked with olive oil and fresh garlic, giving the whole bowl a bright, nutty finish that pulls every component together. Fresh parsley and a scatter of pumpkin seeds add crunch and color right before serving, with optional red pepper flakes for those who want a little heat. Loaded with plant-based protein, good olive oil, and a rainbow of vegetables, this one is a natural fit for a Mediterranean-style plate. It's the kind of meal-prep-friendly bowl you'll want to put on repeat.

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Ingredients

4 servings

For the quinoa

1 ½ cups quinoa, rinsed well
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3 cups water
½ tsp salt

For the vegetables

2 tbsp olive oil, divided
1 medium zucchini, diced into ½-inch pieces
1 medium red bell pepper, diced
2 cups broccoli florets, cut into small pieces
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp salt

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp olive oil
2 tbsp water
1 clove garlic, finely grated
¼ tsp salt

For the bowl

1 can (15 oz) chickpeas, drained and rinsed
2 cups baby spinach
¼ cup fresh parsley, roughly chopped
2 tbsp pumpkin seeds
¼ tsp red pepper flakes (optional)

Instructions

1
Combine the rinsed quinoa, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes, until bright green and beginning to char at the edges.

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