Name: Mediterranean Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, finely sliced; 1/3 cup kalamata olives, sliced; 1 cup chickpeas, drained and rinsed; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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I love making this Mediterranean quinoa bowl when I want a fresh, vibrant meal that feels both nourishing and satisfying. The fluffy quinoa serves as the perfect base for crisp vegetables, briny olives, creamy feta, and a bright lemon dressing. I find it perfect for lunch, meal prep, or a light yet filling dinner.

Why You’ll Love This Recipe

I appreciate how balanced this bowl feels. It’s packed with protein, fiber, and fresh ingredients that keep me energized without feeling heavy.

I also enjoy how customizable it is. I can swap vegetables, add extra protein, or adjust the dressing to match my mood. It’s colorful, flavorful, and incredibly versatile. Mediterranean Quinoa Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

quinoa, rinsed
vegetable broth or water
cherry tomatoes, halved
cucumber, diced
red onion, finely sliced
kalamata olives, sliced
chickpeas, drained and rinsed
feta cheese, crumbled
fresh parsley, chopped
olive oil
fresh lemon juice
lemon zest
dried oregano
salt
black pepper

Directions

I start by cooking the quinoa in vegetable broth or water according to package instructions, then let it cool slightly.
In a small bowl, I whisk together olive oil, fresh lemon juice, lemon zest, dried oregano, salt, and black pepper to create the dressing.
In a large bowl, I combine the cooked quinoa, cherry tomatoes, diced cucumber, sliced red onion, kalamata olives, and chickpeas.
I drizzle the dressing over the mixture and toss gently to combine.
I fold in crumbled feta cheese and chopped fresh parsley.
I taste and adjust seasoning if needed before serving.

Servings and Timing

This recipe typically serves 4 people.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: Approximately 30 minutes

Variations

I sometimes add grilled chicken or shrimp for extra protein. If I want more greens, I include baby spinach or arugula.

For added texture, I sprinkle toasted pine nuts or sunflower seeds on top. I also enjoy adding roasted red peppers for extra sweetness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

Since this bowl is served chilled or at room temperature, I do not reheat it. I simply stir it well and refresh it with a squeeze of lemon before serving again. Mediterranean Quinoa Bowl

FAQs

Can I use a different grain instead of quinoa?

Yes, I sometimes use farro, couscous, or brown rice.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free.

Can I make this bowl ahead of time?

Yes, it’s great for meal prep and holds up well in the refrigerator.

How do I prevent the quinoa from becoming mushy?

I rinse it well before cooking and avoid overcooking it.

What dressing works best?

I prefer a simple lemon and olive oil dressing, but a light vinaigrette also works well.

Conclusion

I truly enjoy making this Mediterranean quinoa bowl because it’s fresh, colorful, and full of bright flavors. The combination of wholesome quinoa, crisp vegetables, and tangy feta creates a satisfying and balanced meal. Whenever I want something light yet filling, this is the recipe I love to prepare.