Easy Mediterranean Quinoa Bowl

Name: Easy Mediterranean Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup quinoa (rinsed well under cold water); 2 cup water (for cooking quinoa); 1 cup cherry tomato (halved); 1 pcs cucumber (medium, diced); 0.25 cup kalamata olive (pitted, halved); 0.25 cup red onion (finely diced); 0.33 cup feta cheese (crumbled); 2 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 0.5 tsp dried oregano; 1 pinch salt (for quinoa cooking water); 1 pinch black pepper (freshly cracked); 2 tbsp fresh parsley (roughly chopped)

RATING

0.0/5

TASTE SCORE

8/10

Fluffy quinoa piled high with juicy cherry tomatoes, crisp cucumber, briny olives, and tangy feta cheese. A bright lemony dressing ties it all together. This colorful vegetarian bowl comes together in 30 minutes and tastes just as good warm or at room temperature, making it perfect for meal prep or a quick weeknight dinner.

PREP

15m

COOK

15m

SERVES

1 CUP

282 cal

SERVINGS

METHOD · 6 STEPS

prep · ~1 min
Rinse the quinoa.
Place quinoa in a fine mesh strainer and rinse under cold running water for 1 minute, rubbing gently with your fingers. This removes the natural bitter coating (saponin).
TIPDon't skip rinsing — unrinsed quinoa tastes grassy and bitter.
boil · ~15 min
Cook the quinoa.
Combine rinsed quinoa and 2 cups water in a small saucepan. Add a pinch of salt. Bring to a rolling boil, then cover, reduce heat to low, and simmer until the water is absorbed and the grains have popped their little white tails, about 15 minutes.
TIPKeep the lid on. Every time you peek, steam escapes and cooking slows down.
rest · ~5 min
Rest and fluff the quinoa.
Remove the saucepan from heat, keep it covered, and let it rest for 5 minutes. Uncover and fluff gently with a fork.
mix · ~1 min
Make the lemon dressing.
In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, a pinch of salt, and black pepper until well blended.
assemble · ~2 min
Assemble the bowls.
Divide the warm quinoa among four bowls. Top each with cherry tomatoes, diced cucumber, kalamata olives, and red onion. Drizzle the lemon dressing generously over the top.
garnish · ~1 min
Finish with feta and parsley.
Scatter crumbled feta cheese and chopped parsley over each bowl. Serve warm or at room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For fluffiest quinoa, let it rest covered for 5 minutes off the heat before fluffing with a fork.
2
Use Persian or mini cucumbers to avoid excess water and keep the bowl crisp.
3
Pat the diced cucumber and halved tomatoes dry with a paper towel to prevent a watery bowl.
4
Make the dressing up to 3 days ahead and store in the fridge; shake well before using.
5
Store assembled bowls without dressing, then add dressing just before serving to keep vegetables fresh.
6
Let leftover quinoa cool completely before refrigerating in an airtight container for up to 4 days.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1 cup of cooked chickpeas or diced grilled chicken for a heartier meal that keeps you full longer.

vegan

Vegan

Omit the feta cheese and replace with 2 tablespoons of toasted pine nuts or a sprinkle of nutritional yeast for a savory, dairy-free finish.

low oil

Low-oil

Reduce the olive oil in the dressing to 1 tablespoon and add 1 tablespoon of water; the lemon and oregano still deliver plenty of flavor with fewer calories.

grain swap