Mediterranean Quinoa Bowl Delight (Print Version)
# Ingredients:
→ For the Bowl
01 -
1 cup quinoa, rinsed
02 -
2 cups vegetable broth or water
03 -
1 cup cherry tomatoes, halved
04 -
1 cup cucumber, diced
05 -
½ cup red bell pepper, diced
06 -
⅓ cup kalamata olives, sliced
07 -
¼ cup red onion, finely chopped
08 -
½ cup feta cheese, crumbled
09 -
¼ cup fresh parsley, chopped
10 -
¼ cup fresh basil, chopped
→ For the Lemon-Herb Dressing
11 -
3 tbsp olive oil
12 -
2 tbsp lemon juice
13 -
1 tsp lemon zest
14 -
1 tbsp red wine vinegar
15 -
1 tsp honey or maple syrup for vegan
16 -
1 garlic clove, minced
17 -
½ tsp dried oregano
18 -
½ tsp dried basil
19 -
Salt and black pepper, to taste
# Instructions:
01 -
In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12–15 minutes, or until the quinoa is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
02 -
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, red wine vinegar, honey (or maple syrup), minced garlic, dried oregano, dried basil, salt, and black pepper.
03 -
Divide the cooked quinoa among serving bowls. Top with cherry tomatoes, cucumber, red bell pepper, kalamata olives, red onion, and crumbled feta. Drizzle with the lemon-herb dressing and gently toss to combine. Garnish with fresh parsley and basil before serving.
04 -
Enjoy immediately or store in the fridge for a refreshing meal-prep option.