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This Mediterranean quinoa bowl has become my springtime staple for busy weeknights and meal prepping, bringing vibrant freshness to the table with minimal effort and maximum flavor.
I originally created this recipe after returning from a trip to Greece, trying to capture those incredible seaside flavors in a simple weeknight meal. Now it has become my daughters favorite request whenever fresh tomatoes are in season.
Ingredients
- Quinoa: provides complete protein and a nutty flavor that forms the perfect base for this Mediterranean bowl
- Vegetable broth: adds depth to the quinoa as it cooks absorb more flavor than using plain water
- Cherry tomatoes: bring sweetness and juicy texture look for ones that are deeply colored and fragrant
- Cucumber: offers refreshing crunch and hydration English cucumbers work best for their thin skin
- Red bell pepper: provides vitamin C and a subtle sweetness choose peppers that feel heavy for their size
- Kalamata olives: deliver that distinctive briny Mediterranean flavor that makes this bowl authentic
- Red onion: adds a gentle bite that balances the other ingredients soak in cold water first if you prefer milder flavor
- Feta cheese: brings creamy richness and saltiness traditional Greek feta made from sheep milk offers the best flavor
- Fresh herbs: like parsley and basil brighten the entire dish with their aromatic qualities
Step-by-Step Instructions
- Cook the Quinoa:
- Bring vegetable broth to a rolling boil in a medium saucepan with a tight fitting lid. Add your rinsed quinoa and immediately reduce heat to low. Cover and simmer undisturbed for exactly 15 minutes until tiny spirals separate from the grains and all liquid is absorbed. Remove from heat but keep covered for an additional 5 minutes to steam. This resting period ensures perfect fluffy quinoa.
- Prepare the Dressing:
- Combine all dressing ingredients in a small bowl, starting with the olive oil as your base. Add the fresh lemon juice, making sure to measure after squeezing for accuracy. Incorporate the lemon zest using only the yellow part of the peel for best flavor. Whisk in remaining ingredients until the dressing is completely emulsified. Let sit for at least 5 minutes before using to allow flavors to marry.
- Assemble Your Bowls:
- Start with a foundation of about 3/4 cup cooked quinoa in each bowl, spreading it evenly across the bottom. Arrange the colorful vegetables in separate sections around the bowl for visual appeal. Place the cherry tomatoes, cucumber, bell pepper, olives, and red onion in their own distinct areas. Sprinkle the feta cheese over the center of the bowl.
- Finish and Serve:
- Drizzle approximately 2 tablespoons of the lemon herb dressing over each assembled bowl. Scatter the freshly chopped herbs across the top as the final layer. For the best flavor experience, let the bowls sit for 5 minutes before eating to allow the dressing to penetrate all ingredients.
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The quality of your olive oil makes a tremendous difference in this recipe. I learned this lesson after bringing back a bottle of estate pressed oil from a small Greek farm years ago. That bottle transformed my cooking, and now I splurge on good olive oil because it elevates simple ingredients to something truly special.
Make Ahead Storage
These Mediterranean quinoa bowls actually improve with a little time in the refrigerator. The flavors meld together beautifully overnight as the dressing gently marinates the ingredients. For meal prep purposes, you can assemble complete bowls in airtight containers and refrigerate for up to three days. The vegetables maintain their crispness surprisingly well. If preparing further in advance, consider storing the dressing separately and adding it just before serving for the freshest texture.
Delicious Variations
The beauty of this Mediterranean bowl lies in its adaptability. For protein lovers, adding grilled chicken, salmon, or chickpeas transforms it into an even heartier meal. Roasted vegetables like zucchini or eggplant bring a deeper flavor dimension during cooler months. For a Greek inspired twist, incorporate sundried tomatoes and a sprinkle of oregano. You can also swap the quinoa for farro or pearl couscous depending on what grains you have available in your pantry.
Serving Suggestions
Serve these vibrant bowls alongside warm pita bread for a complete Mediterranean experience. A dollop of hummus or tzatziki on the side provides an additional creamy element that complements the fresh vegetables beautifully. For entertaining, create a build your own bowl bar where guests can customize their portions according to preference. These bowls pair wonderfully with a crisp white wine like Assyrtiko or a light rosé on warm spring evenings.
Frequently Asked Questions
- → How do I cook quinoa perfectly?
Rinse the quinoa under cold water to remove bitterness, then cook it in a 1:2 ratio with water or broth. Simmer covered for 12–15 minutes until liquid is absorbed, then fluff with a fork.
- → Can I make this vegan?
Yes, replace feta with a plant-based alternative and use maple syrup instead of honey in the dressing.
- → How long can I store it?
Store the assembled quinoa bowl in an airtight container in the fridge for up to 3 days. Add dressing just before serving.
- → What other toppings can I use?
Try adding avocado slices, roasted chickpeas, or sunflower seeds for extra texture and flavor.
- → Can I serve this warm?
Yes, gently warm the quinoa before assembling the bowl. Add toppings and dressing afterward for a cozy meal.