Description
A vibrant and nutrient-packed Mediterranean Quinoa Power Bowl featuring fluffy quinoa, fresh vegetables, olives, and crumbled feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect for a healthy lunch or meal prep, this bowl is vegetarian, gluten-free, and bursting with Mediterranean flavors.
Ingredients
Scale
Quinoa Base
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
Vegetables and Legumes
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 1 cup baby spinach or mixed greens
Other Ingredients
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Cook the quinoa: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until all liquid is absorbed and quinoa is tender.
- Let quinoa rest: Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the quinoa to fluff up. Afterward, fluff the quinoa gently with a fork and set aside to cool slightly.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined to create a flavorful dressing.
- Combine the ingredients: In a large mixing bowl, add the cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, drained chickpeas, sliced kalamata olives, baby spinach or mixed greens, chopped parsley, and optional chopped mint. Drizzle the dressing over the mixture.
- Toss and serve: Gently toss all ingredients together until evenly coated with the dressing. Top the bowl with crumbled feta cheese. Serve immediately at room temperature or chilled for a refreshing meal.
Notes
- Add grilled chicken, salmon, or tofu for extra protein.
- This bowl keeps well for meal prep and can be stored in the refrigerator for up to 3 days.
