Mediterranean Quinoa Glow Bowls
Does nourishing bowl of superfoods that will make you look and feel radiant sound good?! Well, then this easy recipe for Mediterranean Quinoa Glow Bowls is perfect for you!
This version is vegetarian, but you could easily add some chicken or shrimp if you’d like.
It serves two, or you could make one for now and meal prep the other serving for later.
How to make Mediterranean Quinoa Glow Bowls
First make 2/3 cup of quinoa according to the package directions.
This will make 2 cups of quinoa total.
Once it’s done, stir in a little olive oil, kosher salt, and pepper.
Then set a skillet over medium heat for a few minutes.
And add some olive oil, a diced eggplant, kosher salt, pepper, and crushed red pepper flakes.
Cook the eggplant for a few minutes and then add some chopped fresh spinach and minced garlic.
Then cook another few minutes, drizzle a little more olive oil if needed.
Finally add in some sliced sun dried tomatoes and lemon juice, plus more kosher salt and pepper if needed.
Another minute in the skillet and we are ready to make the glow bowls!
Divide the cooked quinoa between two bowls or meal prep containers.
Then top them with the gorgeous and healthy mix of veggies!
I topped my Mediterranean Quinoa Glow Bowls with some crumbled feta too 🙂
I mixed mine together with a spoon and enjoyed every single bite!
And I get to enjoy the meal prepped one tomorrow after a minute or so in the microwave.
If you like Mediterranean Quinoa Glow Bowls, you might also like these recipes…
Tomato Spinach Couscous Bowls
Mediterranean Pasta with Chicken
Mediterranean Chicken Couscous Bowls
Mango and Spinach Glow Bowls
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Mediterranean Quinoa Glow Bowls
Mediterranean Quinoa Glow Bowls is a healthy vegetarian or meatless recipe full of superfoods, easy to make, and perfect to meal prep!
Ingredients
- 2/3 cup quinoa
- olive oil, kosher salt, pepper, crushed red pepper flakes
- 1 eggplant (medium in size) diced
- 6 ounces chopped fresh spinach
- 4 to 5 cloves garlic minced
- 1 tablespoon lemon juice
- 1/2 cup sliced sun dried tomatoes
- 1/2 cup crumbled feta cheese
Instructions
-
Cook the quinoa according to the package directions. This will make about 2 cups quinoa total, stir in a little olive oil, kosher salt, and pepper after it's cooked.
-
Set a skillet over medium heat and add some olive oil, the diced eggplant, kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes, stirring a few times.
-
Add the chopped spinach and garlic, a little more olive oil if needed, and cook another 2 to 3 minutes. Stir in the lemon juice, sun dried tomatoes, more kosher salt and pepper and cook another minute.
-
Serve the veggies over the quinoa topped with the feta cheese.
My new cookbook is now available, check it out HERE!
