Mediterranean Quinoa Bowl Anti Inflammatory Herbs
Discover the ultimate Mediterranean Quinoa Bowl with anti-inflammatory herbs—healthy, easy, and bursting with flavor for any meal!
Ingredients
For the Quinoa Base:
- 1 cup dry white or tri-color quinoa rinsed thoroughly
- 2 cups low-sodium vegetable broth substitute: water with a pinch of sea salt
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic minced
For the Roasted Vegetables:
- 1 medium zucchini diced into ½-inch cubes
- 1 cup cherry tomatoes halved
- 1 red bell pepper sliced (substitute: yellow or orange pepper)
- ½ red onion thinly sliced
- 1 cup canned chickpeas drained and rinsed (substitute: white beans)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Anti-Inflammatory Herb Blend:
- B1 teaspoon dried oregano a Mediterranean inflammation-fighting powerhouse
- 1 teaspoon fresh or dried turmeric
- ½ teaspoon ground ginger
- 2 tablespoons fresh flat-leaf parsley chopped
- 2 tablespoons fresh mint leaves torn
- 1 tablespoon fresh dill substitute: dried dill, use 1 teaspoon
For Toppings and Dressing:
- ½ cup crumbled feta cheese substitute: dairy-free feta for vegan option
- ¼ cup Kalamata olives pitted and halved
- ½ English cucumber diced
- ¼ cup hummus
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove grated
- 2 –3 tablespoons water to thin dressing