DisclaimerTerms Of UseGDPR PolicyCookie Policy

My Saved Recipe

Mediterranean Quinoa Bowl Fresh and Healthy Delight

by
- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1 cup chickpeas, drained and rinsed - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved These main ingredients form the heart of your Mediterranean Quinoa Bowl. Quinoa is a great base due to its protein and fiber. Using vegetable broth adds depth and flavor. Fresh vegetables keep the dish bright and crunchy. - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped Feta cheese gives a creamy texture and salty taste. Olives add a nice briny flavor. Fresh parsley not only looks good but also adds freshness. - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The dressing is simple but packs a punch. Olive oil is rich and smooth. Lemon juice adds brightness. Oregano gives an aromatic touch. Adjust salt and pepper to fit your taste. For the full recipe, check out the Mediterranean Quinoa Bowl 🥗. Start by rinsing the quinoa under cold water. This step removes the bitter taste. In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring this mix to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when all the liquid is absorbed. Fluff it with a fork and let it cool. While the quinoa cooks, get your vegetables ready. First, halve the cherry tomatoes. This adds a nice pop of color. Next, dice the cucumber and red bell pepper. Aim for small, even pieces for easy eating. Finely chop the red onion for a strong flavor. Lastly, halve the Kalamata olives. These will add a rich taste to your bowl. In a large bowl, mix the cooled quinoa with all the prepared vegetables. Add the chickpeas and olives for protein and texture. In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. This will be your dressing. Pour the dressing over the quinoa and vegetable mix. Toss everything gently until well coated. Top it off with crumbled feta cheese and fresh parsley. Toss lightly to mix. For the full recipe, check out the complete instructions. To cook quinoa well, you must rinse it first. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer to rinse it under cold water. This step keeps your quinoa from becoming mushy. After rinsing, combine one cup of quinoa with two cups of vegetable broth. Bring it to a boil, then lower the heat and cover. Cook for about 15 minutes until all the liquid is absorbed. Fluff it with a fork and let it cool before mixing it with other ingredients. Homemade dressings make your Mediterranean Quinoa Bowl shine. You can try a simple lemon-olive oil mix. Just whisk together three tablespoons of olive oil and two tablespoons of lemon juice. Add a teaspoon of dried oregano, and season with salt and pepper. For a creamier option, mix yogurt with lemon juice and herbs. This adds a rich flavor and pairs well with the fresh veggies. To serve your bowl, use colorful dishes that pop. Start with a generous scoop of quinoa in the center. Arrange the vegetables around it for a rainbow effect. Sprinkle crumbled feta on top and add fresh parsley for a vibrant look. You can also add a lemon wedge on the side. This makes the dish more inviting and fun to eat. Enjoy it warm for a hearty meal or chilled for a refreshing lunch. For more details, check out the Full Recipe. {{image_2}} You can change your Mediterranean quinoa bowl by adding protein. Chicken, shrimp, or tofu all work well. Cook the chicken or shrimp with olive oil and spices. For tofu, try marinating it in soy sauce or lemon juice. This adds flavor and makes the dish more filling. A Mediterranean quinoa bowl is easy to adjust for different diets. To make it vegan, skip the feta cheese and use more veggies. For gluten-free options, quinoa is already safe. If you want a low-carb version, add more greens like spinach or kale. These changes keep your meal tasty and healthy. Using seasonal ingredients makes your bowl fresh. In spring, add asparagus or peas. In summer, try zucchini or fresh herbs. In fall, roasted squash or carrots work great. In winter, consider hearty greens like kale or root vegetables. This keeps your meal exciting and full of flavor. Check out the Full Recipe for more ideas! Store your Mediterranean quinoa bowl in an airtight container. It will stay fresh for up to four days in the fridge. If you have leftover quinoa, let it cool down first. Then, scoop it into the container. This keeps moisture in check and prevents spoilage. You can freeze your quinoa bowl for longer storage. Place it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It’s best to freeze it without the dressing. This way, the veggies stay crisp. You can keep it in the freezer for three months. To reheat, take the quinoa out of the fridge or freezer. If it's frozen, let it thaw overnight in the fridge first. For best results, heat it in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. This method helps maintain the texture and flavor of your dish. Enjoy your Mediterranean quinoa bowl just like fresh! Cooked quinoa lasts about 3 to 5 days in the fridge. Store it in an airtight container. Cool the quinoa before you seal the container. This helps keep it fresh and tasty. If you see any odd smell or mold, throw it away. Yes, you can prepare the Mediterranean Quinoa Bowl in advance. It's great for meal prep! Cook the quinoa and chop the veggies a day ahead. Store each in separate containers. Mix them just before serving. This keeps everything fresh and crunchy. If you need a dairy-free option, try using avocado or hummus. These add creaminess. You could also use nutritional yeast for a cheesy taste. Crumbled tofu works well too. It absorbs flavors and adds protein. The Mediterranean Quinoa Bowl is a healthy, tasty choice. We covered main and optional ingredients, plus seasonings that add great flavor. You learned how to cook quinoa and prepare your vegetables, then mix everything for your meal. I shared tips to avoid mushy quinoa and explored dressing options. You can even customize this bowl with protein or seasonal veggies. Finally, we discussed storage and reheating. Enjoy making this dish your own!
Save It Jump to Recipe

Welcome to a fresh and healthy delight! The Mediterranean Quinoa Bowl is packed with flavor and nutrition. Each bite brings joy through vibrant vegetables, wholesome grains, and zesty dressings. You’ll love its easy prep and endless variations. Whether you’re looking for a quick weeknight dinner or a meal prep hero, this bowl does it all. Let’s dive into the ingredients and steps for creating this colorful dish!

Ingredients

Primary Ingredients for Mediterranean Quinoa Bowl

– 1 cup quinoa, rinsed

– 2 cups vegetable broth

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1 red bell pepper, diced

– 1 cup chickpeas, drained and rinsed

– 1/2 red onion, finely chopped

– 1/2 cup Kalamata olives, pitted and halved

These main ingredients form the heart of your Mediterranean Quinoa Bowl. Quinoa is a great base due to its protein and fiber. Using vegetable broth adds depth and flavor. Fresh vegetables keep the dish bright and crunchy.

Optional Ingredients

– 1/4 cup feta cheese, crumbled

– 1/4 cup fresh parsley, chopped

Feta cheese gives a creamy texture and salty taste. Olives add a nice briny flavor. Fresh parsley not only looks good but also adds freshness.

Seasonings and Dressings

– 3 tablespoons olive oil

– 2 tablespoons lemon juice

– 1 teaspoon dried oregano

– Salt and pepper to taste

The dressing is simple but packs a punch. Olive oil is rich and smooth. Lemon juice adds brightness. Oregano gives an aromatic touch. Adjust salt and pepper to fit your taste.

For the full recipe, check out the Mediterranean Quinoa Bowl 🥗.

Step-by-Step Instructions

Cooking the Quinoa

Start by rinsing the quinoa under cold water. This step removes the bitter taste. In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring this mix to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when all the liquid is absorbed. Fluff it with a fork and let it cool.

Preparing the Vegetables

While the quinoa cooks, get your vegetables ready. First, halve the cherry tomatoes. This adds a nice pop of color. Next, dice the cucumber and red bell pepper. Aim for small, even pieces for easy eating. Finely chop the red onion for a strong flavor. Lastly, halve the Kalamata olives. These will add a rich taste to your bowl.

Combining Ingredients

In a large bowl, mix the cooled quinoa with all the prepared vegetables. Add the chickpeas and olives for protein and texture. In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. This will be your dressing. Pour the dressing over the quinoa and vegetable mix. Toss everything gently until well coated. Top it off with crumbled feta cheese and fresh parsley. Toss lightly to mix.

For the full recipe, check out the complete instructions.

Tips & Tricks

How to Cook Quinoa Perfectly

To cook quinoa well, you must rinse it first. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer to rinse it under cold water. This step keeps your quinoa from becoming mushy. After rinsing, combine one cup of quinoa with two cups of vegetable broth. Bring it to a boil, then lower the heat and cover. Cook for about 15 minutes until all the liquid is absorbed. Fluff it with a fork and let it cool before mixing it with other ingredients.

Dressing Variations

Homemade dressings make your Mediterranean Quinoa Bowl shine. You can try a simple lemon-olive oil mix. Just whisk together three tablespoons of olive oil and two tablespoons of lemon juice. Add a teaspoon of dried oregano, and season with salt and pepper. For a creamier option, mix yogurt with lemon juice and herbs. This adds a rich flavor and pairs well with the fresh veggies.

Presentation Ideas

To serve your bowl, use colorful dishes that pop. Start with a generous scoop of quinoa in the center. Arrange the vegetables around it for a rainbow effect. Sprinkle crumbled feta on top and add fresh parsley for a vibrant look. You can also add a lemon wedge on the side. This makes the dish more inviting and fun to eat. Enjoy it warm for a hearty meal or chilled for a refreshing lunch.

For more details, check out the Full Recipe.

Variations

Protein Additions

You can change your Mediterranean quinoa bowl by adding protein. Chicken, shrimp, or tofu all work well. Cook the chicken or shrimp with olive oil and spices. For tofu, try marinating it in soy sauce or lemon juice. This adds flavor and makes the dish more filling.

Dietary Adjustments

A Mediterranean quinoa bowl is easy to adjust for different diets. To make it vegan, skip the feta cheese and use more veggies. For gluten-free options, quinoa is already safe. If you want a low-carb version, add more greens like spinach or kale. These changes keep your meal tasty and healthy.

Seasonal Ingredients

Using seasonal ingredients makes your bowl fresh. In spring, add asparagus or peas. In summer, try zucchini or fresh herbs. In fall, roasted squash or carrots work great. In winter, consider hearty greens like kale or root vegetables. This keeps your meal exciting and full of flavor.

Check out the Full Recipe for more ideas!

Storage Info

Refrigeration Recommendations

Store your Mediterranean quinoa bowl in an airtight container. It will stay fresh for up to four days in the fridge. If you have leftover quinoa, let it cool down first. Then, scoop it into the container. This keeps moisture in check and prevents spoilage.

Freezing Guide

You can freeze your quinoa bowl for longer storage. Place it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It’s best to freeze it without the dressing. This way, the veggies stay crisp. You can keep it in the freezer for three months.

Reheating Tips

To reheat, take the quinoa out of the fridge or freezer. If it’s frozen, let it thaw overnight in the fridge first. For best results, heat it in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. This method helps maintain the texture and flavor of your dish. Enjoy your Mediterranean quinoa bowl just like fresh!

FAQs

How long does quinoa last once cooked?

Cooked quinoa lasts about 3 to 5 days in the fridge. Store it in an airtight container. Cool the quinoa before you seal the container. This helps keep it fresh and tasty. If you see any odd smell or mold, throw it away.

Can I make the Mediterranean Quinoa Bowl ahead of time?

Yes, you can prepare the Mediterranean Quinoa Bowl in advance. It’s great for meal prep! Cook the quinoa and chop the veggies a day ahead. Store each in separate containers. Mix them just before serving. This keeps everything fresh and crunchy.

What can I substitute for feta cheese?

If you need a dairy-free option, try using avocado or hummus. These add creaminess. You could also use nutritional yeast for a cheesy taste. Crumbled tofu works well too. It absorbs flavors and adds protein.

The Mediterranean Quinoa Bowl is a healthy, tasty choice. We covered main and optional ingredients, plus seasonings that add great flavor. You learned how to cook quinoa and prepare your vegetables, then mix everything for your meal.

I shared tips to avoid mushy quinoa and explored dressing options. You can even customize this bowl with protein or seasonal veggies. Finally, we discussed storage and reheating. Enjoy making this dish your own!

- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1 cup chickpeas, drained and rinsed - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved These main ingredients form the heart of your Mediterranean Quinoa Bowl. Quinoa is a great base due to its protein and fiber. Using vegetable broth adds depth and flavor. Fresh vegetables keep the dish bright and crunchy. - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped Feta cheese gives a creamy texture and salty taste. Olives add a nice briny flavor. Fresh parsley not only looks good but also adds freshness. - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The dressing is simple but packs a punch. Olive oil is rich and smooth. Lemon juice adds brightness. Oregano gives an aromatic touch. Adjust salt and pepper to fit your taste. For the full recipe, check out the Mediterranean Quinoa Bowl 🥗. Start by rinsing the quinoa under cold water. This step removes the bitter taste. In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring this mix to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when all the liquid is absorbed. Fluff it with a fork and let it cool. While the quinoa cooks, get your vegetables ready. First, halve the cherry tomatoes. This adds a nice pop of color. Next, dice the cucumber and red bell pepper. Aim for small, even pieces for easy eating. Finely chop the red onion for a strong flavor. Lastly, halve the Kalamata olives. These will add a rich taste to your bowl. In a large bowl, mix the cooled quinoa with all the prepared vegetables. Add the chickpeas and olives for protein and texture. In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. This will be your dressing. Pour the dressing over the quinoa and vegetable mix. Toss everything gently until well coated. Top it off with crumbled feta cheese and fresh parsley. Toss lightly to mix. For the full recipe, check out the complete instructions. To cook quinoa well, you must rinse it first. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer to rinse it under cold water. This step keeps your quinoa from becoming mushy. After rinsing, combine one cup of quinoa with two cups of vegetable broth. Bring it to a boil, then lower the heat and cover. Cook for about 15 minutes until all the liquid is absorbed. Fluff it with a fork and let it cool before mixing it with other ingredients. Homemade dressings make your Mediterranean Quinoa Bowl shine. You can try a simple lemon-olive oil mix. Just whisk together three tablespoons of olive oil and two tablespoons of lemon juice. Add a teaspoon of dried oregano, and season with salt and pepper. For a creamier option, mix yogurt with lemon juice and herbs. This adds a rich flavor and pairs well with the fresh veggies. To serve your bowl, use colorful dishes that pop. Start with a generous scoop of quinoa in the center. Arrange the vegetables around it for a rainbow effect. Sprinkle crumbled feta on top and add fresh parsley for a vibrant look. You can also add a lemon wedge on the side. This makes the dish more inviting and fun to eat. Enjoy it warm for a hearty meal or chilled for a refreshing lunch. For more details, check out the Full Recipe. {{image_2}} You can change your Mediterranean quinoa bowl by adding protein. Chicken, shrimp, or tofu all work well. Cook the chicken or shrimp with olive oil and spices. For tofu, try marinating it in soy sauce or lemon juice. This adds flavor and makes the dish more filling. A Mediterranean quinoa bowl is easy to adjust for different diets. To make it vegan, skip the feta cheese and use more veggies. For gluten-free options, quinoa is already safe. If you want a low-carb version, add more greens like spinach or kale. These changes keep your meal tasty and healthy. Using seasonal ingredients makes your bowl fresh. In spring, add asparagus or peas. In summer, try zucchini or fresh herbs. In fall, roasted squash or carrots work great. In winter, consider hearty greens like kale or root vegetables. This keeps your meal exciting and full of flavor. Check out the Full Recipe for more ideas! Store your Mediterranean quinoa bowl in an airtight container. It will stay fresh for up to four days in the fridge. If you have leftover quinoa, let it cool down first. Then, scoop it into the container. This keeps moisture in check and prevents spoilage. You can freeze your quinoa bowl for longer storage. Place it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It’s best to freeze it without the dressing. This way, the veggies stay crisp. You can keep it in the freezer for three months. To reheat, take the quinoa out of the fridge or freezer. If it's frozen, let it thaw overnight in the fridge first. For best results, heat it in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until heated through. This method helps maintain the texture and flavor of your dish. Enjoy your Mediterranean quinoa bowl just like fresh! Cooked quinoa lasts about 3 to 5 days in the fridge. Store it in an airtight container. Cool the quinoa before you seal the container. This helps keep it fresh and tasty. If you see any odd smell or mold, throw it away. Yes, you can prepare the Mediterranean Quinoa Bowl in advance. It's great for meal prep! Cook the quinoa and chop the veggies a day ahead. Store each in separate containers. Mix them just before serving. This keeps everything fresh and crunchy. If you need a dairy-free option, try using avocado or hummus. These add creaminess. You could also use nutritional yeast for a cheesy taste. Crumbled tofu works well too. It absorbs flavors and adds protein. The Mediterranean Quinoa Bowl is a healthy, tasty choice. We covered main and optional ingredients, plus seasonings that add great flavor. You learned how to cook quinoa and prepare your vegetables, then mix everything for your meal. I shared tips to avoid mushy quinoa and explored dressing options. You can even customize this bowl with protein or seasonal veggies. Finally, we discussed storage and reheating. Enjoy making this dish your own!

Mediterranean Quinoa Bowl

Discover the vibrant flavors of a Mediterranean Quinoa Bowl that's as easy to make as it is delicious! This wholesome recipe features protein-packed quinoa, fresh veggies, hearty chickpeas, and the perfect touch of feta. With just a few simple steps, you'll whip up a refreshing meal that's perfect for any time of day. Click through to explore this delightful recipe and elevate your healthy dining options!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1 cup chickpeas, drained and rinsed

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and let it cool.

    While the quinoa is cooking, prep the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and halve the Kalamata olives.

      In a large bowl, combine the cooled quinoa with the cherry tomatoes, cucumber, red bell pepper, chickpeas, red onion, and olives.

        In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.

          Pour the dressing over the quinoa and vegetable mixture and toss gently until everything is well coated.

            Finally, sprinkle the crumbled feta cheese and fresh parsley on top. Toss lightly to incorporate.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: Serve in bowls, garnishing each with extra parsley and a lemon wedge on the side for an added burst of color and flavor. This bowl can be enjoyed warm or chilled!

                  Leave a Comment

                  Recipe Rating