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Mediterranean Quinoa Bowls
with roasted bell peppers / kale / mozzarella

Active: 35 min Total: 35 min
These healthy quinoa bowls are packed with nutritious ingredients that give the meal flavor, texture and lots of bright color.
Smarts: All of these ingredients hold up well to refrigeration, so the bowls are great for make-ahead lunches. Just keep the vinaigrette separate and add it before serving.


Mediterranean Quinoa Bowls:
  • Quinoa, uncooked - 1 cup
  • Stock, any type - 2 cups
  • Artichoke hearts, canned - 6 oz , chopped
  • Kalamata olives - 1/4 cup , chopped
  • Kale - 4 leaves , thinly sliced
  • Cheese, mozzarella, shredded - 5 oz , cubed, if not pre-shredded
  • Bell peppers, red - 2
  • Oil, olive - 1 Tbsp
  • Walnut halves - 2 oz
Creamy Lemon Garlic Vinaigrette:
  • Garlic - 1 clove , chopped
  • Mustard, Dijon - 3 tsp
  • Honey - 2 tsp
  • Lemon juice - 2 tsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, cooking - 3 Tbsp
  • Yogurt, plain or Greek - 1 Tbsp


  1. Quinoa - Double if making Thursday’s meal. Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  2. Make creamy lemon garlic vinaigrette - Chop garlic. Combine garlic, mustard, honey, lemon juice, vinegar, oil and yogurt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
  3. Artichoke hearts / Olives - Rinse and drain artichoke hearts and olives. Roughly chop and combine. (Can be done up to 5 days ahead)
  4. Kale / Cheese - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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  1. Turn on the oven’s broiler. Core stem out of red peppers and place on a sheet pan. Slide the sheet pan under the broiler and cook peppers, rotating with tongs, until charred on both sides. Transfer peppers to a mixing bowl and cover with a plate for ~5 minutes to steam off skins. (Watch this videofor tips on how to roast peppers.)
  2. While peppers steam, toss kale with olive oil and some salt. Use your hands to rub the olive oil and salt into the kale until kale is tender and shiny ("massage" the kale).
  3. When bell peppers are cool enough to handle, peel off skins and chop. Combine with artichoke hearts and olives.
  4. Assemble quinoa bowls by dividing quinoa (remember to save half if doubled) and kale between serving bowls. Top with bell pepper / artichoke / olive mixture, cheese and walnuts. Drizzle vinaigrette over top and enjoy!



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