Mediterranean Quinoa Bowl
Do you need a quick, easy to put together lunch or dinner that’s delicious and good for you? You are going to love this Mediterranean Quinoa Bowl. It’s a lovely blend of fresh mediterranean flavors with a bright lemon dressing. What’s not to love? And, it comes together in about 20 minutes. Even quicker if you make the quinoa ahead of time.
Have you tried Quinoa? I was turned on to it quite a few years ago. It’s a grain that has a sort of nutty flavor to it. It’s super delicious and packed with nutrition. It’s super high in protein, has almost twice as much fiber as other grains, it has iron, lysine, magnesium, and much more. It’s lower in carbs than other grains (if you care), and, if you have gluten intolerance-good news-it’s gluten free! Are you ready to try this mediterranean quinoa bowl?
15 minute meal
As I mentioned, quinoa cooks quickly. All you do is combine 2 parts water to 1 part quinoa in a saucepan. Bring it to a boil, and then cover it, lower the temp and simmer until it’s done. It’ll cook up in about 15 minutes. I love to make extra quinoa so I have it on hand for other dishes, such as salads, side dishes, or even breakfast! To add more flavor to the quinoa, use chicken or vegetable broth instead of water.
But let’s get going on this recipe, shall we? You’ll need fennel, grape tomatoes, cucumbers, Kalamata olives and feta cheese. For the dressing, just some olive oil, lemon juice (fresh squeezed) honey, salt and pepper.
While the quinoa is cooking, chop up the fennel (not sure how to cut fennel? go here!) and cucumbers, and get your other ingredients ready. For the dressing, just squeeze a lemon into some olive oil, add a little honey, salt and pepper and whisk well.
Once the quinoa is finished, place it into bowls, and top with your veggies. Then drizzle with lemon vinaigrette. There you have it, a lovely Mediterranean Quinoa Bowl! Enjoy this quick meal.
- 1 cup quinoa
- 2 cups water or broth
- ¼ cup grape tomatoes, chopped
- ¼ cup cucumbers, chopped
- ¼ cup fennel, chopped
- ¼ cup feta cheese
- ¼ cup kalamata olives
- ½ cup olive oil
- 2 Tbs fresh squeezed lemon juice
- 1 tsp honey
- salt and pepper to taste
- fresh parsley for garnishing (optional)
- Cook quinoa according to package instructions.
- While quinoa is cooking, chop the vegetables.
- For the dressing, place olive oil in a small bowl.
- Add lemon juice, honey, salt and pepper, whisk well.
- Place quinoa into bowls and top with vegetables.
- Drizzle with dressing, and garnish with parsley.