Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce
These vibrant Mediterranean Quinoa Bowls are the perfect healthy weeknight meal, combining nutty quinoa with fresh greens, salty kalamata olives, and tangy feta cheese. The standout star is the zesty, smoky roasted red pepper sauce, which ties all the fresh, crunchy components together. Designed to be quick, nutrient-dense, and deeply satisfying, this dish brings the colorful, sun-drenched flavors of a coastal Mediterranean café straight to your home kitchen without any complicated techniques.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Blending and Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
16 ounces jarred roasted red peppers, drained
1 clove fresh garlic, peeled and smashed
1/2 teaspoon sea salt
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
2 cups cooked quinoa
1 cup kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
2 cups fresh baby arugula or mixed greens
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
Instructions
Place the drained roasted red peppers, smashed garlic, sea salt, lemon juice, and olive oil into a high-speed blender.
Blend the mixture until completely smooth and emulsified; taste and adjust salt if necessary.
Divide the cooked quinoa into serving bowls.
Top each bowl with a handful of fresh arugula, diced cucumber, red onion, and halved kalamata olives.
Generously drizzle the roasted red pepper sauce over each bowl.
Sprinkle with crumbled feta cheese before serving.
Notes
You can store leftover sauce in an airtight container in the refrigerator for up to one week.
Feel free to add grilled chickpeas or tofu for extra protein.
If you are dairy-free, substitute the feta with toasted sunflower seeds or a vegan feta alternative.