Mediterranean Quinoa Bowl (Vegan)

Hey there!

I’m so excited to share this recipe with you guys. Greg and I love Mediterranean food and he wanted to make his own vegan Mediterranean inspired dish. It turned out amazing! Of course. It was full of flavor, texture, and it was so filling. Everything just went so perfectly together! My favorite part about this whole dish was the roasted tomatoes, it pulled the whole dish together in my opinion. This dish didn’t take long to make, so I definitely think you should give this a try! I hope ya’ll enjoy!!

4 Tbsp. Olive Oil

2 tsp. Thyme

2 tsp. Dill Weed

1 tsp. Oregano

1 tsp. Tarragon

1 tsp. Nutmeg

1 tsp. Ground Cardamom Seed

3 tsp. Crushed Red Pepper Flakes

Salt to taste

Pepper to taste

6 Garlic Cloves (crushed or minced)

1/4 cup chopped Onion

4 small Bell Peppers

1 can of Chickpeas

1 cup of Quinoa

1 heaping cup of quartered marinated Artichoke Hearts

1 cup of sliced Spanish Stuffed Olives

1 1/2 cup of Grape Tomatoes cut in half

1 Lemon



Begin by slicing the grape tomatoes in half. Preheat oven to 425 degrees, then use 1 tbsp. of olive oil and coat the oven pan. Place the tomatoes sliced side up on the oven pan and add salt and pepper to taste. Bake for 25 minutes.


Boil 4 cups of water for your 2 cups of quinoa. Once you add the quinoa to your boiling water add 1 tbsp. of olive oil to the pot.

Use the remaining 2 tbsp. of olive oil in a medium to large sauce pan. At medium heat add garlic, onion, red pepper flakes, thyme, dill, and oregano to the sauce pan. Saute for 2 minutes, then add chopped up bell peppers and chickpeas. Next, fill the chickpea can half way with water and add the water to the sauce pan. Bring to boil. Add the artichoke hearts, lemon juice, nutmeg, and cardamom. Simmer at medium heat for 20 minutes.




*Optional* add about 1/4 of cup of the artichoke juice into the sauce pan for extra flavor!

The roasted tomatoes will most likely be ready while this is this is still simmering.


While everything in the saucepan is still cooking make sure to keep the quinoa and roasted tomatoes warm.

After 15 minutes, add the olives and let cook with the mixture for the remaining 5 minutes.

Once finished, add the quinoa to the sauce pan and mix well.

Garnish with roasted tomatoes and add salt and pepper to taste.