Description
A fresh and vibrant Mediterranean quinoa bowl featuring fluffy quinoa, crisp vegetables, briny olives, creamy feta, and a bright lemon-oregano dressing. This nourishing and satisfying bowl is perfect for lunch, meal prep, or a light dinner.
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
Instructions
- Cook quinoa in vegetable broth or water according to package instructions (about 15 minutes). Fluff with a fork and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, dried oregano, salt, and black pepper to make the dressing.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, and chickpeas.
- Drizzle the dressing over the mixture and toss gently to combine.
- Fold in crumbled feta cheese and chopped fresh parsley.
- Taste and adjust seasoning as needed before serving.
Notes
- Add grilled chicken or shrimp for extra protein.
- Include baby spinach or arugula for more greens.
- Sprinkle toasted pine nuts or sunflower seeds for added texture.
- Add roasted red peppers for extra sweetness.
- Store in the refrigerator for up to 4 days.
- Serve chilled or at room temperature; refresh with a squeeze of lemon before serving.
- Rinse quinoa thoroughly before cooking to prevent bitterness and mushy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 20 mg
