8 Easy Mediterranean Quinoa Recipes Bursting with Flavor

Are you looking for new and exciting ways to cook with quinoa? You have come to the right place. We have gathered our best quinoa recipes just for you. This list has quinoa salads, grain bowls, hearty soups, and tasty side dishes. These delicious recipes will add some excitement to your whole grain routine.

Why Quinoa Fits Perfectly in the Mediterranean Diet

Quinoa is a true star in the kitchen. It is not originally from the Mediterranean region. It was first grown in South America many years ago. But this seed fits right in with the other healthy whole grains that are a big part of the Mediterranean Diet.

Quinoa is a superfood for good reason. It is gluten free, which is great for people who cannot eat gluten. It is also high in protein and high in fiber. This makes it a very healthy choice.

You can use quinoa in place of other grains. For example, it works well in recipes that call for bulgur wheat or couscous. Try it in a sweet potato salad or a tabouli salad. It is a delicious and satisfying ingredient that is worth adding to any healthy meal plan.

First, you should learn how to cook quinoa perfectly. This will give you fluffy, nutty results every time. Then, keep reading for eight easy and colorful meals. These recipes will show you how to enjoy the great texture and health benefits of quinoa.

1. Vegan Chili with Quinoa

This robust chili is an unexpected but welcome twist on a classic recipe. The nutty texture of the quinoa helps thicken the tomatoey broth. It also soaks up all the deeply flavorful spices. The result is a satisfying bowl that is full of fiber and protein. It is warm, comforting, and perfect for a cozy dinner.

Ready in: 45 minutes
Serves: 6

What You Need:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup quinoa, rinsed
• 3 cups vegetable broth
• Salt and pepper to taste

For serving:

• Crushed pita chips
• Avocado crema or sliced avocado
• Fresh cilantro

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper. Cook until they soften, about 5 minutes.
2. Add the garlic, chili powder, cumin, and smoked paprika. Cook for one minute until it smells good.
3. Stir in the crushed tomatoes, black beans, kidney beans, rinsed quinoa, and vegetable broth.
4. Bring the chili to a boil. Then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. Stir sometimes, until the quinoa is cooked and the chili has thickened.
5. Add salt and pepper to taste.
6. Serve hot in bowls. Top with crushed pita chips, a dollop of avocado crema, and fresh cilantro.

Why everyone loves it: It is a hearty, meatless chili that is full of flavor and texture.

Pro tip: This chili tastes even better the next day. Make a big batch for easy lunches.

2. Mediterranean Bowl with Quinoa

This bowl is layered with fresh vegetables and creamy hummus. It makes meal prep easy and delicious. It is a simple way to hit your daily goals for eating vegetables and whole grains. There is lots of color and texture in every bite.

Ready in: 20 minutes (if quinoa is pre cooked)
Serves: 2

What You Need:

• 2 cups cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ cup red onion, thinly sliced
• ½ cup hummus
• ¼ cup kalamata olives, pitted
• ¼ cup crumbled feta cheese
• Fresh parsley for garnish

For serving (optional):

• Tzatziki Sauce
• Marinated Feta
• Lemon Garlic Chicken

How to Make It:

1. Start by dividing the cooked quinoa between two bowls.
2. Arrange the cherry tomatoes, cucumber, and red onion nicely over the quinoa.
3. Add a big scoop of hummus to each bowl.
4. Top with the kalamata olives, crumbled feta, and fresh parsley.
5. Serve as is, or add a drizzle of tzatziki, some marinated feta, or sliced Lemon Garlic Chicken for extra protein.

Why everyone loves it: It is a colorful, no cook meal that is perfect for busy weekdays.

Pro tip: Make a big batch of quinoa at the beginning of the week. Then you can throw these bowls together in minutes.

3. Crispy Quinoa

Forget about using croutons on your salad. This crispy quinoa recipe is about to become your new favorite gluten free crunchy topping.

Ready in: 20 minutes
Serves: 4 (as a topping)

What You Need:

• 1 cup cooked quinoa, cooled completely
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Any spices you like, such as paprika or cumin (optional)

How to Make It:

1. Make sure your cooked quinoa is very dry and cool. Leftover quinoa from the fridge works best.
2. In a bowl, toss the quinoa with the olive oil and salt until it is well coated.
3. Heat a large nonstick skillet over medium high heat. Spread the quinoa in a single layer on the hot skillet.
4. Cook for 5 to 7 minutes, stirring often, until the quinoa is golden brown and crispy. It should make a crackling sound as it cooks.
5. Let it cool. It will get even crispier as it cools.

Why everyone loves it: It adds a wonderful crunch to any dish.

Pro tip: Use it to garnish salads, soups, or even a savory yogurt bowl. It is great on our Roasted Vegetable Salad, Oven Roasted Carrots with Sumac, or Mediterranean Brussels Sprouts Salad.

4. Mediterranean Bowl with Quinoa, Hummus, and Harissa

These colorful bowls combine the warmth of Lebanese 7 spices with tender chicken and wholesome quinoa. They have a refreshing cucumber tomato salad, salty olives and halloumi, and fresh herbs. This gluten free chicken recipe is ideal for a hearty lunch or a light dinner.

Ready in: 35 minutes
Serves: 4

What You Need:

• 1 pound boneless skinless chicken breasts
• 2 teaspoons Lebanese 7 spice blend
• Salt and pepper
• 2 tablespoons olive oil, divided
• 2 cups cooked quinoa
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup kalamata olives
• ½ cup halloumi cheese, cubed and pan fried until golden
• ¼ cup fresh mint and parsley, chopped
• Harissa paste for serving
• Hummus for serving

How to Make It:

1. Season the chicken breasts on both sides with the 7 spice blend, salt, and pepper.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken for 6 to 8 minutes per side, until cooked through. Let it rest, then slice it.
3. In a large bowl, combine the romaine, tomatoes, cucumber, olives, and fresh herbs. Toss with the remaining 1 tablespoon of olive oil and a pinch of salt.
4. To build the bowls, divide the quinoa among four bowls. Top with the fresh salad, sliced chicken, and fried halloumi.
5. Serve with a dollop of hummus and a swirl of harissa paste.

Why everyone loves it: It has so many different flavors and textures in one bowl.

Pro tip: If you cannot find halloumi, you can use feta cheese instead.

5. Middle Eastern Quinoa Stuffed Peppers

These quinoa and lentil stuffed bell peppers are seasoned with a warm spice blend called baharat. They are finished with a drizzle of tangy yogurt tahini sauce. They are a tasty way to put a meatless main dish on your dinner table.

Ready in: 1 hour
Serves: 4 (makes 8 pepper halves)

What You Need:

• 4 bell peppers, any color
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon Baharat spice blend
• 1 teaspoon sweet paprika
• ¼ teaspoon cayenne pepper
• 1 can (14 ounces) fire roasted diced tomatoes
• 1½ cups cooked quinoa
• 1½ cups cooked lentils (from one 15 ounce can), drained and rinsed
• ½ cup sliced almonds, chopped, plus more for topping
• ½ cup kalamata olives, pitted and slivered
• ½ cup fresh parsley, chopped
• Salt to taste

For the Yogurt Tahini Sauce:

• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• 1 garlic clove, grated
• ¾ cup plain yogurt
• Salt and pepper to taste
• 2 tablespoons parsley, chopped

How to Make It:

1. Preheat your oven to 400°F. Slice the bell peppers in half through the stem. Remove the seeds and ribs, but keep the stem if you can. Place the pepper halves in a baking dish, cut side up.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
3. Add the Baharat, paprika, and cayenne. Stir for one minute.
4. Add the canned tomatoes with their juice. Cover and cook for about 5 minutes, until the tomatoes soften. Lightly mash them with a spoon.
5. Stir in the cooked quinoa, cooked lentils, ½ cup chopped almonds, olives, and parsley. Taste the mixture and add salt as needed.
6. Spoon the filling into each pepper half until it is heaping. Sprinkle the tops with the remaining sliced almonds.
7. Bake the peppers, uncovered, for about 40 minutes. They should be tender but still hold their shape.
8. While the peppers bake, make the sauce. In a small bowl, whisk the tahini with the lemon juice. Add the garlic, yogurt, and olive oil. Whisk until smooth. Stir in the parsley and season with salt and pepper.
9. Remove the peppers from the oven and serve them drizzled with the yogurt tahini sauce.

Why everyone loves it: They are beautiful, satisfying, and full of Middle Eastern flavor.

Pro tip: For crunch and color, serve these with a Greek Maroulosalata, which is a simple salad made with romaine lettuce and fresh herbs.

6. Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives, and Feta

This quick and easy gluten free quinoa salad is inspired by the flavors of Greece. It is packed with crunchy bell peppers, crisp cucumbers, and the briny flavors of feta and kalamata olives.

Ready in: 15 minutes (if quinoa is pre cooked)
Serves: 4

What You Need:

• 3 cups cooked quinoa, cooled
• 1 bell pepper, any color, diced
• 1 cucumber, diced
• ½ cup kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped

For the dressing:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

How to Make It:

1. In a large bowl, combine the cooked quinoa, bell pepper, cucumber, olives, feta, red onion, and parsley.
2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
3. Pour the dressing over the quinoa salad. Toss everything gently until it is well combined.
4. Taste and add more salt or pepper if needed. Serve right away or chill in the fridge for later.

Why everyone loves it: It is a fresh, bright, and classic Mediterranean salad.

Pro tip: This salad is a perfect side dish for Broiled Salmon with Ladolemono Dressing or for casual Salmon Sandwiches.

7. Snap Pea Salad with Green Beans, Walnuts, and Crispy Quinoa

This green salad combines the sweet crunch of snap peas and green beans. It also has the delightful crackle of crispy quinoa, toasted walnuts, and creamy feta.

Ready in: 25 minutes
Serves: 4

What You Need:

• 8 ounces snap peas, trimmed
• 8 ounces green beans, trimmed
• ½ cup crispy quinoa (see recipe 3 above)
• ½ cup walnuts, toasted and chopped
• ½ cup crumbled feta cheese
• ¼ cup fresh mint, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper to taste

How to Make It:

1. Bring a pot of salted water to a boil. Add the snap peas and green beans and cook for 2 to 3 minutes, until they are bright green and tender crisp.
2. Drain them right away and place them in a bowl of ice water to stop the cooking. This is called shocking. Let them cool, then drain well and pat dry.
3. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
4. Add the blanched snap peas and green beans to the bowl with the dressing. Toss to coat.
5. Add the toasted walnuts, crumbled feta, and fresh mint. Toss again gently.
6. Just before serving, sprinkle the crispy quinoa on top for crunch.

Why everyone loves it: The combination of fresh veggies, creamy cheese, and crunchy toppings is perfect.

Pro tip: This light salad is great with Garlic Dijon Chicken. It is also a refreshing side dish for juicy Beef Kofta.

8. Easy Butternut Squash Recipe with Lentils and Quinoa

This recipe is cold weather comfort food at its best. It combines the natural sweetness of spiced, roasted butternut squash with lentils and the protein power of quinoa. They make a warm, nourishing mix that is satisfying enough for a meatless main dish or a hearty vegetarian side.

Ready in: 50 minutes
Serves: 4

What You Need:

• 1 medium butternut squash, peeled and cut into 1 inch cubes
• 3 tablespoons olive oil, divided
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cooked lentils (from a can, drained and rinsed)
• ¼ cup dried cranberries
• ¼ cup sliced almonds, toasted
• ¼ cup fresh parsley, chopped

How to Make It:

1. Preheat your oven to 400°F. On a large baking sheet, toss the butternut squash cubes with 2 tablespoons of olive oil, cumin, cinnamon, salt, and pepper.
2. Roast the squash for 25 to 30 minutes, until it is tender and slightly caramelized.
3. While the squash roasts, cook the quinoa. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
4. In a large bowl, combine the cooked quinoa, cooked lentils, roasted butternut squash, dried cranberries, and toasted almonds.
5. Drizzle with the remaining 1 tablespoon of olive oil and toss gently. Season with more salt and pepper to taste.
6. Garnish with fresh parsley and serve warm.

Why everyone loves it: It is a cozy, nourishing bowl full of sweet and savory flavors.

Pro tip: Add a butter lettuce salad on the side for something fresh and green. This dish is also great alongside Lamb Meatballs with Caramelized Onions.

More Recipe Roundups

If you liked these quinoa recipes, check out some of our other popular recipe collections.

• 29 Easy Chicken Thigh Recipes for Weeknight Dinners Done Right: Quick and delicious dinners for busy nights.
• 12 Irresistible Spanish Tapas Recipes Everyone Will Love: Small plates that are perfect for parties.
• 20 High Fiber Recipes and Why You Need More Fiber in Your Diet: Another great collection of healthy meals.
• 35+ Bold and Easy Fish Recipes Anyone Can Make: Simple and tasty seafood dishes.

Browse all Mediterranean recipes. Visit Our Shop.

Full Recipe: Middle Eastern Quinoa Stuffed Peppers

Here is the complete recipe for the quinoa stuffed peppers featured above. You can print it, save it, or rate it.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Cuisine: Mediterranean, Middle Eastern
Serves: 8 as a side, 4 to 6 as a main course
Course: Dinner, Entree, Side Dish

What You Need:

For the Stuffed Peppers:

• 4 bell peppers
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon Baharat spice blend
• 1 teaspoon sweet paprika
• ¼ teaspoon cayenne pepper
• 1 can (14 ounces) fire roasted diced tomatoes
• 1½ cups cooked quinoa
• 1½ cups cooked lentils (from a 15 ounce can), drained and rinsed
• ½ cup sliced almonds, chopped, plus ¼ cup for topping
• ½ cup kalamata olives, pitted and slivered
• ½ cup fresh parsley, chopped
• Kosher salt to taste

For the Yogurt Tahini Sauce:

• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon extra virgin olive oil
• 1 large garlic clove, finely grated
• ¾ cup plain yogurt
• Kosher salt and black pepper to taste
• 2 tablespoons parsley, chopped

How to Make It:

1. Get ready. Place a rack in the middle of the oven and preheat the oven to 400°F. Get out a large casserole dish or a 9×13 baking dish. Slice the bell peppers in half through the stem end. Remove the seeds and ribs, but keep the stem if you can. Place the pepper halves in the baking dish, cut side up.
2. Make the filling. In a large skillet over medium heat, add the olive oil. Once it shimmers, add the onion and garlic. Cook for about 5 minutes until soft. Add the Baharat, paprika, and cayenne. Stir in the canned tomatoes with their juice. Cover the pan and cook until the tomatoes soften a bit, about 5 minutes. Use the back of a wooden spoon to lightly mash some of the tomato pieces. Stir in the cooked quinoa, cooked lentils, the ½ cup of chopped almonds, the olives, and the parsley. Taste the mix and season with salt.
3. Stuff the peppers. Spoon the filling into each pepper half until it is heaping. Sprinkle the peppers with the remaining ¼ cup of sliced almonds. Place the baking dish in the oven, uncovered. Bake until the peppers are tender but still hold their shape, about 40 minutes.
4. Make the sauce. While the peppers bake, make the sauce. In a small bowl, whisk the tahini with the lemon juice. Add the garlic, yogurt, and olive oil. Whisk until completely smooth. Stir in the parsley and season with plenty of black pepper and salt to taste.
5. Finish and serve. Remove the peppers from the oven and serve them drizzled with the yogurt tahini sauce.

Notes:

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, olives, lentils, and spices used in this recipe.
• How to Cook Lentils: I like the ease of canned lentils. But cooking them from dried does not take much time. Here is how: In a small saucepan, combine ¾ cup lentils with cold water to cover them by 1 inch. Bring to a boil, then reduce heat to a simmer. Cover partially and cook until the lentils are tender but still hold their shape, about 20 minutes. Drain them in a colander and let them cool completely. Measure 1½ cups for the recipe and save the rest for another use. You can do this up to one day before.
• How to Cook Quinoa: Rinse and drain 1 cup of quinoa. Bring 1½ cups of water to a boil in a medium saucepan. Stir in the quinoa and reduce the heat to medium low. Cover the pan and cook until tender, about 15 minutes. Place a clean kitchen towel over the pot and let the quinoa steam for 10 minutes. Scoop out 1½ cups of cooked quinoa for the recipe and save the rest for another use.

Nutrition (per serving):
Calories: 256.8kcal | Carbohydrates: 25.7g | Protein: 9.7g | Fat: 14.3g | Saturated Fat: 2g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 8.3g | Cholesterol: 3mg | Sodium: 153.6mg | Potassium: 517.5mg | Fiber: 7.5g | Sugar: 5.8g | Vitamin A: 2476.6IU | Vitamin C: 86.4mg | Calcium: 95.9mg | Iron: 3mg