Mediterranean Market Bowl

There’s something about summer that calls for meals that are as vibrant and effortless as the season itself—something fresh, satisfying, and simple enough to throw together whether you're dining al fresco or prepping for the week ahead. This Mediterranean Grain Bowl checks all the boxes. It’s light yet filling, packed with feel-good ingredients, and brimming with summery flavor in every bite.

Think roasted garlic confit, crispy spiced chickpeas, juicy cherry tomatoes, briny olives, and cool cucumber all piled over fluffy quinoa and finished with creamy feta, basil, and a drizzle of balsamic glaze. Top it with salmon if you’d like a boost of protein—or enjoy it as-is for a perfect plant-forward bowl.

Whether you’re meal-prepping lunches, hosting a backyard dinner, or just craving something wholesome and fresh, this Mediterranean bowl is a reminder that simple, nourishing food can still feel like a special occasion—especially when it’s served with love and intention.

With love,
Natalya
Nirvelli Ceramics

For the Garlic Confit:

Ingredients:

• 1 cup garlic cloves, peeled

• 2 cups extra virgin olive oil (or enough to fully submerge the garlic)

• Optional:

  • 2 sprigs fresh thyme or rosemary

  • ½ teaspoon black peppercorns

  • 1 dried chili (for a hint of heat)

For the Roasted Chickpeas:

Ingredients:

• 2 (15-ounce) cans chickpeas, drained and rinsed

• 1 tablespoon olive oil

• 1 tablespoon ground sumac

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon fine sea salt

• ¼ teaspoon black pepper

For the Bowl:

Ingredients:

• 1 cup cooked quinoa

• ½ cup cherry tomatoes, halved or quartered

• ½ cup chopped cucumber

• ⅓ cup chopped kalamata olives

• ¼ cup crumbled feta cheese

• 2 tablespoons chopped fresh basil

• Balsamic glaze, to taste

• Optional: Baked or grilled salmon

Instructions:

Step 1: Make the Garlic Confit

1. Prepare the garlic: Peel the cloves and set aside.

2. Combine ingredients: In a small saucepan, add garlic cloves and olive oil, ensuring they are fully submerged. If using, add thyme, peppercorns, or chili.

3. Slow cook: Heat over low heat until small bubbles form around the garlic (do not boil). Simmer gently for 30-40 minutes until soft and golden.

4. Cool & store: Remove from heat and let cool completely. Transfer to a jar, making sure the garlic stays submerged in oil.

Step 2: Roast the Chickpeas

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Rinse and dry chickpeas: Drain well, then pat dry with a towel, removing loose skins.

3. Season: In a bowl, toss chickpeas with olive oil, sumac, smoked paprika, garlic powder, salt, and pepper.

4. Bake: Spread in an even layer on the prepared baking sheet. Roast for 45 minutes, shaking the pan at the 15- and 30-minute marks. Let cool for extra crispiness.

Step 3: Prep the Veggies & Quinoa

1. Chop cucumber, halve cherry tomatoes, and chop kalamata olives.

2. Cook quinoa according to package instructions.

3. Toss cooked quinoa with a spoonful of the garlic-infused oil for extra flavor.

Step 4: Assemble the Bowl

1. Start with a bed of quinoa in a bowl.

2. Top with roasted garlic cloves, cherry tomatoes, cucumber, olives, and crispy chickpeas.

3. Drizzle with balsamic glaze to taste.

4. Garnish with chopped basil and crumbled feta.

5. If adding protein, place a baked or grilled salmon fillet on top.

Step 5: Enjoy!

This bowl can be served warm or cold—perfect for meal prep or a quick, wholesome meal.