Applegate logo

Mediterranean Quinoa Bowl

The components of this colorful, protein-packed bowl, including the quinoa and dressing, can be made ahead and kept in the fridge so that you can eat it all week long—perfect for busy days when you still want big, healthy flavors but only have minutes to pull it together.

Ingredients

For the dressing:

For the salad:

Instructions

For the dressing:

  1. Combine the olive oil, lemon juice, garlic, parsley, cumin, salt and pepper in a jar, seal and shake until combined (alternatively, combine all of the ingredients in a blender and blend until smooth). 
  2. Set aside while you make the salad.

For the salad:

  1. Cook the quinoa in a medium pot of boiling salted water, uncovered, until tender, about 10 minutes. Drain well, then transfer quinoa to a large bowl.
  2. When cooled, add half of the dressing and toss to combine. Divide the quinoa into 4 bowls.
  3. Top each bowl with the chickpeas, roast turkey, tomatoes,cucumbers, artichoke hearts, olives, red onion, and feta. 
  4. Drizzle with the remaining dressing and garnish with the chopped parsley.