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Mediterranean Quinoa Bowl

A delicious homemade mediterranean quinoa bowl recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1.5 cups quinoa, cooked about 3 cups cooked
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup kalamata olives, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped

Method
 

  1. Cook. Prepare quinoa according to package directions. Fluff with a fork and let it cool slightly, about 5 minutes.
  2. Whisk. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until combined.
  3. Chop. While the quinoa cools, dice the cucumber, halve the tomatoes and olives, and slice the red onion.
  4. Assemble. Divide quinoa among bowls. Top with chickpeas, tomatoes, cucumber, olives, red onion, and feta. Drizzle generously with the dressing and sprinkle with parsley.

Notes

Rinse quinoa before cooking to remove the bitter coating. Most brands are pre-rinsed but it doesn't hurt to check. Let the quinoa cool slightly before assembling. Warm quinoa will wilt the vegetables and melt the feta. Make extra dressing. It keeps in the fridge for a week and works on salads, grilled chicken, or roasted veggies.