Greek Goddess Quinoa Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Greek Goddess Quinoa Bowls

Greek Goddess Quinoa Bowls

with Roasted Chickpeas, Harissa Hummus & Cucumber Feta Salad

This Greek-inspired bowl stars roasted chickpeas and onions, a refreshing tomato-cucumber salad, tangy Greek vinaigrette, and briny feta cheese over nutty, nutritious quinoa (a seed-like grain that cooks up fluffy, savory, and satisfying). Adding a final flourish are smoky harissa-infused hummus and herbaceous chopped dill, completing this un-bowl-ievably flavorful meal.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 tablespoon

Harissa Powder

1 unit

Mini Cucumber

¼ ounce


½ cup

Feta Cheese

(Contains Milk)

1 unit

Red Onion

½ cup


4 ounce

Grape Tomatoes

1.5 ounce

Greek Vinaigrette

(Contains Eggs, Milk)

½ cup


(Contains Sesame)

1 unit

Veggie Stock Concentrate

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories870 kcal
Fat42 g
Saturated Fat8 g
Carbohydrate100 g
Sugar15 g
Dietary Fiber13 g
Protein26 g
Cholesterol30 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Small pot
Medium Bowl
Small Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel, quarter, and thinly slice ¾ of the onion (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.

Roast Onion & Chickpeas

• Toss sliced onion and chickpeas on a baking sheet with a large drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings), and salt. (For 4, divide between 2 sheets; roast on top and middle racks.) • Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.

Cook Quinoa

• Meanwhile, in a small pot, bring stock concentrate, 1 cup water (2 cups for 4 servings), and ½ tsp harissa powder (1 tsp for 4 servings) to a boil; add quinoa, cover, then reduce heat to low (you’ll use more harissa powder later). Cook until quinoa is tender and water has absorbed, 15-20 minutes. Keep covered off heat until ready to serve.

Make Salad

• While quinoa cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and mince fronds from dill. • In a medium bowl, toss together cucumber, tomatoes, half the minced dill, half the Greek vinaigrette (you’ll use more in the next step), half the feta (save the rest for serving), and remaining onion. Season with salt and pepper.

Season Quinoa & Hummus

• Drain any excess water from quinoa; fluff with a fork. Stir in as much remaining Greek vinaigrette as you like. Taste and season with salt and pepper. • Place hummus in a small bowl. Stir in a pinch of remaining harissa powder. TIP: Taste hummus and add more harissa powder if you like things spicy.


• Using the back of a spoon, spread hummus on one side of each serving bowl. Divide quinoa between bowls. Arrange roasted onion and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired and serve.

Meal right image

Explore Similar Recipes

Meal left image