Promotions and Offers
mediterranean-bowls
Arrow Created with Sketch. Back to The Recipes

Mediterranean Bowls

  • Better Desk Lunches
  • Meals
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 4 Ratings
PRINT Page 1 Created with Sketch.
Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

The creamy-herb dressing in these colorful bowls adds another layer of (healthy!) flavor to this recipe—perfect all week long.

Ingredients

For the bowls:

  • 3 cups cooked quinoa (see notes)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3 large Pete and Gerry’s Organic Eggs
  • 1 1/4 cups canned chickpeas, drained
  • 2 tablespoons olive oil, divided
  • 1 large carrot, peeled and grated
  • 1 small beet, peeled and grated

For the dressing:

  • 2 tablespoon fresh lemon juice
  • 3/4 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil

Directions

To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let it stand for 13 minutes.

Step 2

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and coarsely chop.

Step 3

In a medium bowl, toss together the chickpeas, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Season with salt and pepper.

To make the dressing:

Whisk together the yogurt, garlic, the remaining 2 tablespoons lemon juice, parsley, and basil. Season with salt and pepper.

To assemble the bowls:

Stir chopped eggs into chickpea mixture. Divide the quinoa and chickpea-egg mixture among 4 resealable containers. Top each with a quarter of the carrots and beets. Reserve the dressing (about 1/4 cup per serving) on the side until ready to serve.

Rate this Recipe
Share this Recipe

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Related Recipes

Black Bean Fiesta Bowls

  • Meals
  • Better Desk Lunches

Low-Carb Steak & Eggs Fajita Bowl

  • Better Desk Lunches
  • Meals

Zesty Salmon Bowls

  • Better Desk Lunches
  • Meals

Black Bean Fiesta Bowls

  • Meals
  • Better Desk Lunches

Low-Carb Steak & Eggs Fajita Bowl

  • Better Desk Lunches
  • Meals

Zesty Salmon Bowls

  • Better Desk Lunches
  • Meals

Mediterranean Bowls

Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

The creamy-herb dressing in these colorful bowls adds another layer of (healthy!) flavor to this recipe—perfect all week long.

Ingredients

For the bowls:

  • 3 cups cooked quinoa (see notes)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3 large Pete and Gerry’s Organic Eggs
  • 1 1/4 cups canned chickpeas, drained
  • 2 tablespoons olive oil, divided
  • 1 large carrot, peeled and grated
  • 1 small beet, peeled and grated

For the dressing:

  • 2 tablespoon fresh lemon juice
  • 3/4 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil

Directions

To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let it stand for 13 minutes.

Step 2

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and coarsely chop.

Step 3

In a medium bowl, toss together the chickpeas, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Season with salt and pepper.

To make the dressing:

Whisk together the yogurt, garlic, the remaining 2 tablespoons lemon juice, parsley, and basil. Season with salt and pepper.

To assemble the bowls:

Stir chopped eggs into chickpea mixture. Divide the quinoa and chickpea-egg mixture among 4 resealable containers. Top each with a quarter of the carrots and beets. Reserve the dressing (about 1/4 cup per serving) on the side until ready to serve.