Winter Mediterranean Quinoa Bowl is a vibrant dish that brings warmth and comfort to those chilly months. With a delightful mix of roasted butternut squash, crispy chickpeas, and fresh pomegranate seeds, every bite is a joyful explosion of flavors. The bowl is a feast for the eyes, showcasing colorful ingredients like green arugula and deep red bell peppers, making it perfect for gatherings or nourishing yourself on a cozy night.

This recipe not only pleases your palate but also engages your senses. The aroma of roasted vegetables fills your kitchen, inviting everyone to join in. In this article, we’ll explore the easy steps to prepare this wholesome meal, along with some serving tips and variations. Let’s dive into the savory world of the Winter Mediterranean Quinoa Bowl!

Why You’ll Love This Recipe

Fresh ingredients that pack a flavorful punch.
Simple and quick preparation, perfect for weeknights.
Packed with nutrients, offering a healthy meal option.
Versatile with various toppings and sides to choose from.
Visually appealing, making for an impressive serving.

You’ll definitely want to try this dish!

Preparation and Cooking Time

Total time: 50 minutes
Preparation time: 15 minutes
Cooking time: 35 minutes

Ingredients You’ll Need

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)

How To Make Winter Mediterranean Quinoa Bowl

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

Present the bowl with colorful layers for a vibrant look.
Pair with warm pita bread or a light salad for a complete meal.
Serve in individual bowls to make it more personal.
Enjoy with a refreshing drink like lemon-infused water or herbal tea.

You’ll love how inviting this meal looks on the table!

Additional Tips

Add a splash of lemon juice for zest.
Customize with your favorite roasted veggies or grains.
Pair with a side of olives or hummus for extra flavor.

Recipe Variations

Swap butternut squash for sweet potatoes for a different flavor.
Use quinoa blends or farro for a new texture.
Add grilled chicken or tofu for extra protein.

Freezing and Storage

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, portion into airtight freezer bags, removing excess air. Freeze for up to 2 months.

Special Equipment

Medium saucepan
Baking sheet
Whisk
Skillet
Mixing bowls
Fork

FAQ’s

1. Can I use frozen vegetables?
Yes! Frozen veggies work well and save time. Just roast them straight from the freezer.

2. Is this recipe suitable for vegans?
Absolutely! Just omit the feta cheese or use a vegan substitute.

3. Can I prepare it ahead of time?
Yes, you can cook quinoa and vegetables separately, then assemble before serving.

4. How can I customize the flavors?
Try adding different spices or herbs, such as rosemary or chili flakes, to suit your taste.

5. Can I cook the quinoa in a rice cooker?
Sure! Use the same ratio of quinoa to vegetable broth for perfect results.

Conclusion

The Winter Mediterranean Quinoa Bowl is a delightful, healthy dish bursting with flavors and colors. With its mix of fresh ingredients and simple preparation, it’s perfect for any occasion, whether it’s a family dinner or a meal prep for the week ahead. Try it today and savor the deliciousness!