Sun-Dried Tomato & Herb Quinoa Bowls with Lemon-Herb Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty quinoa bowls packed with sun-dried tomatoes, roasted chickpeas, and a zesty lemon dressing. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes blends uncooked quinoa, (15 oz), drained and rinsed chickpeas, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 3.6 (14 ratings) Prep: 25 min Cook: 20 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook quinoa with 2 cups water in a saucepan over medium heat, covered, for 15 minutes until water is absorbed and fluffy. Fluff with a fork and let cool slightly.
  2. Step 2: Preheat oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, sun-dried tomatoes, oregano, garlic powder, and salt. Roast for 20 minutes until crispy, shaking pan halfway.
  3. Step 3: Whisk lemon zest, lemon juice, 2 tbsp extra-virgin olive oil, maple syrup, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl for dressing.
  4. Step 4: In a large bowl, combine cooked quinoa, roasted chickpeas, mixed greens, cherry tomatoes, and cucumber. Drizzle with dressing and toss gently until evenly coated, ensuring greens are lightly dressed but not soggy.
  5. Step 5: Divide into bowls and serve immediately.

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Frequently asked questions

How long does Sun-Dried Tomato & Herb Quinoa Bowls with Lemon-Herb Dressing take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sun-Dried Tomato & Herb Quinoa Bowls with Lemon-Herb Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sun-Dried Tomato & Herb Quinoa Bowls with Lemon-Herb Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato & Herb Quinoa Bowls with Lemon-Herb Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Dried Tomato & Herb Quinoa Bowls with Lemon-Herb Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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