This Mediterranean quinoa bowl is bright, fresh, and full of seasonal flavor. With crisp vegetables, hearty grains, and a simple lemony finish, it’s an easy, feel-good dish that works just as well for everyday lunches as it does for relaxed summer entertaining.

Below you’ll find the full recipe with simple steps and fresh ingredients that come together easily. It’s a flexible, make-ahead bowl you can customize to taste — perfect for easy lunches or casual summer gatherings.

Serves: 2

Mare’s Favorite Quinoa & Arugula Salad

Ingredients

1 package arugula

(1) 15 ounce can chickpeas

1/2 cup cherry tomatoes, halved

1/2 bell pepper, sliced (I used a yellow pepper for color, but feel free to use any color)

1 cup quinoa

2 Persian cucumbers, chopped

1/2 teaspoon fresh dill, chopped

1/2 teaspoon fresh parsley, chopped

Roasted Chickpeas

1/2 can chickpeas, drained and rinsed 

1 1/2 tablespoons olive oil

1/2 teaspoon paprika 

1/2 teaspoon oregano 

1/2 teaspoon garlic powder

Salt 

Pepper

Lemon Vinaigrette

1/3 cup Extra Virgin olive oil

1/4 cup lemon juice

1 teaspoon Dijon mustard 

1 garlic clove, minced or pressed through a garlic crusher 

1/2 teaspoon honey 

Salt 

Pepper

Directions

Prepare quinoa according box. Once quinoa is done cooking, let cool and set aside. Preheat oven to 400° F. After chickpeas are drained and rinsed, add them to a mixing bowl. Drizzle olive oil, paprika, oregano, garlic powder, salt and pepper. Stir chickpeas until coated in mixture. Spread chickpeas on a baking sheet lined with parchment paper. Roast for 25-30 minutes. Make sure chickpeas are crispy and a deep golden color. Remove chickpeas from oven and set aside. In a large salad bowl, add in arugula, quinoa, chickpeas, pepper, cherry tomatoes, cucumbers and fresh herbs. Lastly, dress salad and toss to combine. Enjoy!