Mediterranean Quinoa Bowl
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Diet: Vegetarian | Gluten-Free
Ingredients
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- ¼ tsp salt
For the bowl
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ½ cup chickpeas, drained & rinsed
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint or basil, chopped (optional)
For the lemon-olive oil dressing
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt & black pepper, to taste
Instructions
- Cook the quinoa
Add quinoa, broth, and salt to a saucepan.
Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until liquid is absorbed.
Fluff with a fork and let cool slightly. - Prepare the veggies
While quinoa cooks, chop tomatoes, cucumber, onion, and herbs.
Add to a large bowl along with olives, chickpeas, and feta. - Make the dressing
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until smooth. - Assemble the bowl
Add warm or cooled quinoa to the veggie mixture.
Pour dressing over top and gently toss to combine. - Serve
Taste and adjust seasoning. Serve immediately or chill for later.
Why You’ll Love This Bowl
- 🥗 Fresh, bright Mediterranean flavors
- 💪 High-protein, nutrient-dense quinoa
- ⏱️ Meal-prep friendly (lasts 4 days in the fridge)
- 🌱 Naturally gluten-free and vegetarian
Easy Add-Ons & Variations
- Add protein: Grilled chicken, shrimp, salmon, or lamb
- Make it vegan: Skip feta or use plant-based feta
- Extra flavor: Roasted red peppers or sun-dried tomatoes
- Spice it up: Pinch of crushed red pepper flakes