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Dinner on the Table in 30! Mediterranean Bowl

Serves 2 Mary Matthews

A Mediterranean inspired dinner in a bowl, full of bright flavors. Served warm or cold, and is a great 30-minute meal option to add to your week.


  • 3/4 cup dry whole grain: quinoa, couscous, barley, or farro
  • 1/4 teaspoon Kosher salt
  • 1/4 cup Extra virgin olive oil
  • 2 teaspoons Balsamic vinegar
  • 1 garlic cloves, pressed
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • kosher salt and freshly ground black pepper
  • 2 cups Arugula
  • 1/2 cup canned garbanzo beans, rinsed and drained
  • 1/4 cup roasted red bell pepper, drained and chopped
  • 2 chicken breasts, cooked and shredded
  • 1/4 cup pitted kalamata olives, sliced (Rotisserie chicken works great too)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup basil, thinly sliced


  1. Cook the grain according to package directions with ½ teaspoon salt added to the water.
  2. Mix the olive oil, balsamic vinegar, pressed garlic, basil, and thyme. Whisk all ingredients together until well combined.
  3. Season your dressing with kosher salt and freshly ground black pepper and set aside.
  4. Next, in a large serving bowl, add the quinoa, Arugula, garbanzo beans, shredded chicken, red bell pepper, kalamata olives, and feta cheese. Gently toss the ingredients together, or layered.
  5. To serve, drizzle with the dressing and garnish with basil. Serve warm or chilled.

This recipe is also a great make ahead option for lunch later too!