Go Back
Greek Quinoa Bowl

Greek Quinoa Bowl Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa, rinsed
  • 2 cups water
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • 1/4 cup chopped fresh parsley
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 small garlic clove, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Bring quinoa, water, and a pinch of salt to a boil. Simmer covered for 12 to 15 minutes, then rest 5 minutes off heat. Fluff and spread to cool.
  2. Dice cucumber, halve tomatoes, slice onion, and halve olives. Soak onion in cold water if you want a milder bite.
  3. Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until smooth.
  4. Toss cooled quinoa with vegetables, parsley, and most of the dressing. Fold in crumbled feta and serve with extra dressing on the side.

Notes

If you have time, let the dressed quinoa sit for 10 minutes before serving so the grains soak up the flavor. For a cold bowl, chill everything for 30 minutes and then assemble.