Quinoa Grain Bowl

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A vibrant bowl of quinoa, roasted chickpeas, fresh cucumbers, and tangy feta cheese, dressed with a zesty lemon-tahini sauce. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 55 minutes, pairs quinoa, chickpeas, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 can (15 oz), drained and rinsed chickpeas
• 1/2 cup, diced cucumber
• 1/4 cup, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring 2 cups water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. Step 2: Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
3. Step 3: In a small bowl, whisk together tahini, lemon juice, garlic, remaining 1/2 tsp salt, and 1/8 tsp black pepper. Add 1 tbsp water to loosen the sauce.
4. Step 4: In a large bowl, combine cooked quinoa, roasted chickpeas, cucumber, red onion, and feta. Drizzle with tahini-lemon sauce and toss to coat. Serve immediately.