Mediterranean Quinoa Bowl
A hearty grain bowl packed with vibrant Mediterranean flavors
Ingredients
Instructions
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Cook the quinoaIn a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and quinoa is tender and fluffy. Remove from heat and let stand for 5 minutes, then fluff with a fork and allow to cool to room temperature.
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Prepare the vegetablesWhile the quinoa is cooking, prepare all your vegetables. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and halve the kalamata olives. Drain and rinse the chickpeas. Chop the fresh herbs.
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Make the dressingIn a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined. Taste and adjust seasonings as needed.
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Assemble the bowlIn a large bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, olives, chickpeas, and herbs. Pour the dressing over the mixture and gently toss to combine all ingredients evenly.
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Add the finishing touchesSprinkle the crumbled feta cheese over the top of the quinoa mixture. For best flavor, allow the salad to sit for at least 15 minutes before serving to let the flavors meld together.
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Serve and enjoyDivide the quinoa bowl mixture evenly among 4 bowls. Serve at room temperature or chilled. Garnish with additional fresh herbs and a lemon wedge if desired.
Nutritional Information
420
Calories
per serving
15
Protein
g per serving
48
Carbohydrates
g per serving
18
Total Fat
g per serving
5
Saturated Fat
g per serving
8
Fiber
g per serving
6
Sugar
g per serving
650
Sodium
mg per serving
25
Vitamin C
% DV per serving
20
Iron
% DV per serving
Mediterranean Quinoa Bowl is Also Known As
Greek Quinoa Bowl, Mediterranean Grain Bowl, Quinoa Power Bowl or Levantine Quinoa Salad
