Warm, bright, and full of winter flavors—this bowl is easy to make and very filling.
introduction
This Winter Mediterranean Quinoa Bowl mixes warm roasted vegetables, crispy chickpeas, and a tangy tahini-pomegranate dressing over fluffy quinoa and greens. It feels fresh but still cozy for cold days. If you like simple bowls, try this Bang Bang Chicken Bowl recipe for another easy meal idea.
why make this recipe
You get a full meal in one bowl: grains, veggies, protein, and healthy fats. The flavors are bright from lemon and pomegranate molasses. It stores well and makes good leftovers. The recipe is simple and uses common ingredients.
how to make Winter Mediterranean Quinoa Bowl
Follow these steps in order to make the bowl.
Ingredients :
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water
- Salt and black pepper, to taste
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens (arugula or spinach)
Directions :
- Bring vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, salt, and bay leaf. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed. Remove bay leaf and fluff quinoa with a fork.
- Preheat oven to 425°F. Toss cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread in a single layer on a large baking sheet. Roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
- Pat chickpeas thoroughly dry. Toss with olive oil, ground cumin, cayenne pepper, and salt. Add chickpeas to the vegetable baking sheet for the final 15 minutes of roasting, stirring once, until golden and crispy.
- Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually incorporate warm water, one tablespoon at a time, whisking until a smooth, pourable consistency is reached. Season with salt and black pepper.
- Place pine nuts in a dry skillet over medium heat. Toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant. Remove from heat immediately to prevent burning.
- Divide cooked quinoa evenly among four bowls. Top each with mixed greens, roasted vegetables, and crispy chickpeas. Sprinkle with pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts. Drizzle generously with tahini-pomegranate dressing and serve immediately.
how to serve Winter Mediterranean Quinoa Bowl
Serve warm. Put quinoa down first, then greens, then roasted veg and chickpeas. Drizzle the dressing just before eating so the greens stay fresh. Add extra lemon or pomegranate seeds on top if you like.
how to store Winter Mediterranean Quinoa Bowl
Store components separately for best texture. Keep quinoa and roasted veg in airtight containers in the fridge for up to 4 days. Store dressing in a small jar for up to 5 days. Reheat quinoa and veg, then add fresh greens, seeds, and dressing when ready to eat.
tips to make Winter Mediterranean Quinoa Bowl
- Rinse quinoa well to remove any bitterness.
- Dry chickpeas well so they get crispy in the oven.
- Roast vegetables in a single layer for even browning.
- Taste the dressing and add water a little at a time to reach the right thickness.
- Use warm quinoa for best flavor and texture.
variation (if any)
- Swap butternut squash for sweet potato or roasted carrots.
- Make it vegan by omitting feta or using a plant-based cheese.
- Add roasted eggplant or a handful of olives for a deeper Mediterranean taste.
- Use chicken, salmon, or tofu for added protein.
FAQs
Q: Can I use white quinoa instead of tri-color?
A: Yes. White quinoa works the same. The cook time is the same.
Q: Is pomegranate molasses necessary?
A: It adds a sweet-tart depth. You can use a mix of pomegranate juice and a little honey if you do not have it.
Q: How do I make chickpeas crispy without an oven?
A: Pan-fry the seasoned chickpeas over medium-high heat in a skillet for 8–10 minutes, stirring until they are golden and crispy.
Q: Can I freeze this bowl?
A: You can freeze cooked quinoa and roasted veg, but texture may change. Freeze in portions and thaw in the fridge before reheating.
Q: How spicy is this dish?
A: It is mild. The cayenne adds a small kick to chickpeas. Reduce or skip cayenne if you want no heat.
Conclusion
This Winter Mediterranean Quinoa Bowl is a simple, healthy, and tasty meal for cold days. For more ideas and similar quinoa recipes, see Quinoa Salad | The Mediterranean Dish.
Winter Mediterranean Quinoa Bowl
Ingredients
For the quinoa base
- 1 cup tri-color quinoa, rinsed Rinsed well to remove bitterness
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 unit bay leaf
For the roasted vegetables
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 unit red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
For the crispy chickpeas
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper Adjust for heat preference
For the tahini-pomegranate dressing
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water Add gradually to reach desired consistency
For garnishing
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese Optional for non-vegan version
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens arugula or spinach For serving
Instructions
Prepare Quinoa
- Bring vegetable broth to a boil in a medium saucepan.
- Add rinsed quinoa, salt, and bay leaf.
- Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
- Remove bay leaf and fluff quinoa with a fork.
Roast Vegetables
- Preheat oven to 425°F.
- Toss cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper.
- Spread in a single layer on a large baking sheet and roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
Cook Chickpeas
- Pat chickpeas thoroughly dry.
- Toss with olive oil, ground cumin, cayenne pepper, and salt.
- Add chickpeas to the vegetable baking sheet for the final 15 minutes of roasting, stirring once, until golden and crispy.
Make Dressing
- Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice.
- Gradually incorporate warm water, one tablespoon at a time, whisking until a smooth, pourable consistency is reached.
- Season with salt and black pepper.
Toast Pine Nuts
- Place pine nuts in a dry skillet over medium heat.
- Toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant.
- Remove from heat immediately to prevent burning.
Assemble Bowls
- Divide cooked quinoa evenly among four bowls.
- Top each with mixed greens, roasted vegetables, and crispy chickpeas.
- Sprinkle with pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts.
- Drizzle generously with tahini-pomegranate dressing and serve immediately.