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Mediterranean Quinoa Bowl

A vibrant and nutritious bowl featuring quinoa, fresh veggies, tangy feta, and zesty dressing, perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Quinoa Base
  • 1 cup quinoa, rinsed Rinse under cold water to remove bitterness.
  • 2 cups water or vegetable broth Choose vegetable broth for more flavor.
Fresh Vegetables
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved Use any ripe variety for best flavor.
  • 1 red bell pepper, diced
  • 1/4 red onion, finely chopped Can substitute with green onion or shallots.
  • 1/4 cup chopped fresh parsley For garnish.
Toppings
  • 1/2 cup feta cheese, crumbled Substitute with goat cheese for variation.
  • 1 avocado, sliced Add fresh when serving.
  • 1/4 cup Kalamata olives, pitted and halved Can substitute with other types of olives.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice Adjust to taste.
  • to taste salt and pepper Season to taste.

Method
 

Cooking Quinoa
  1. In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil.
  2. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  3. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Preparing Vegetables
  1. While the quinoa is cooking, chop the cucumber, cherry tomatoes, red bell pepper, and red onion. Set aside in a large mixing bowl.
Making Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust to taste.
Combining Ingredients
  1. Once the quinoa has cooled slightly, add it to the bowl with vegetables.
  2. Pour the dressing over the mixture, and toss everything together until well combined.
Final Touches
  1. Top the quinoa mixture with crumbled feta cheese, sliced avocado, and Kalamata olives.
  2. Garnish with chopped parsley before serving.
  3. Enjoy your Mediterranean Quinoa Bowl right away, or store it in the fridge for later!

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave or serve cold. Can freeze portions for up to 2 months but exclude toppings like avocado that don’t freeze well.