Description
A refreshing and nutritious Mediterranean-inspired quinoa bowl topped with fresh vegetables, feta cheese, and a zesty lemon-herb dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ⅓ cup kalamata olives, sliced
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp red wine vinegar
- 1 tsp honey or maple syrup for vegan
- 1 garlic clove, minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper, to taste
Instructions
- In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12–15 minutes, or until the quinoa is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
- In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, red wine vinegar, honey (or maple syrup), minced garlic, dried oregano, dried basil, salt, and black pepper.
- Divide the cooked quinoa among serving bowls. Top with cherry tomatoes, cucumber, red bell pepper, kalamata olives, red onion, and crumbled feta. Drizzle with the lemon-herb dressing and gently toss to combine.
- Garnish with fresh parsley and basil before serving.
- Enjoy immediately or store in the fridge for a refreshing meal-prep option.
Notes
- This bowl can be stored in the refrigerator for up to 3 days.
- For a vegan option, substitute honey with maple syrup.
- Add or substitute any seasonal vegetables as per your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg