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Lemon Lavender Quinoa Bowls

These Lemon-Lavender Quinoa Bowls are a stunning balance of light, earthy, and floral flavors.Featuring vibrant beets, tender chickpeas, and fragrant lavender, this dish combines color, texture, and aroma in a way that feels both fresh and grounding — a beautiful centerpiece for spring or summer dining.
Course Appetizer, Dinner, Entree, Lunch, Side Dish, Snack
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

For the Bowl:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 medium beet, roasted and diced
  • 1 cup chickpeas cooked or canned, rinsed
  • 1/2 cucumber, thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup pomegranate seeds or chopped strawberries optional for sweetness
  • 2 cups baby arugula or spring greens
  • 1/4 cup toasted pumpkin seeds or sunflower seeds

For the Lemon-Lavender Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp dried culinary lavender, finely crushed
  • 1 tsp honey or maple syrup
  • Sea salt and cracked pepper to taste

Instructions

  • Cook the quinoa: Bring quinoa and water/broth to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until fluffy. Let cool slightly.
  • Make the dressing: Whisk together olive oil, lemon juice, zest, crushed lavender, sweetener, salt, and pepper.
  • Assemble the bowls: Divide quinoa among 4 bowls. Top with beets, chickpeas, cucumber, carrots, arugula, and optional fruit.
  • Drizzle and garnish: Add dressing, sprinkle with toasted seeds, and serve!