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Greek quinoa salad bowl with cucumber tomato olives and feta in white bowl

Greek Quinoa Salad Bowls

Meal prep friendly Greek quinoa salad bowls with lemon quinoa, cucumber, tomato, olives, feta, and bright red wine vinegar dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa rinsed
  • 2 cups low sodium vegetable broth
  • 1 tsp lemon zest
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion finely diced
  • 1 red bell pepper diced
  • 1/2 cup kalamata olives pitted and halved
  • 3/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh mint chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic grated
  • 1 tsp dried oregano

Method
 

  1. Rinse quinoa under cool water for 30 seconds.
  2. Combine quinoa, broth, and lemon zest in a saucepan. Boil, reduce to low, cover, and simmer 15 minutes. Rest covered 5 minutes.
  3. Fluff the quinoa and spread on a tray to cool.
  4. Dice cucumber, halve tomatoes, mince onion, dice pepper, and halve olives.
  5. Shake dressing ingredients in a jar until emulsified.
  6. Toss cooled quinoa with veggies, olives, feta, and herbs. Pour dressing over and toss gently.
  7. Rest 10 minutes so flavors meld, then divide into bowls.

Notes

Rinse quinoa to remove bitter saponin. Cool quinoa fully before mixing. Use three fresh herbs for authentic Greek flavor.