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Mediterranean Quinoa Power Bowl

Colorful Mediterranean quinoa power bowl with fresh vegetables and feta cheese.
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A vibrant and nourishing bowl featuring fluffy quinoa, fresh vegetables, chickpeas, and a zesty lemon-herb dressing. It’s a complete, satisfying meal that comes together quickly with simple ingredients. Perfect for a healthy lunch or dinner any day of the week.

Ingredients

Scale
  • 1 cup uncooked quinoa, rinsed well
  • 2 cups water or vegetable broth
  • 1 large cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled (optional for dairy-free)
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried dill (or 1 tbsp fresh)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse the quinoa under cold water in a fine-mesh strainer.
  2. In a medium saucepan, combine the rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Turn off the heat and let the quinoa sit, covered and undisturbed, for 10 minutes. Then, fluff with a fork.
  4. While the quinoa cooks, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, dill, salt, and pepper. Set aside.
  5. Prepare all vegetables: dice the cucumber, halve the tomatoes, dice the bell pepper, and thinly slice the red onion.
  6. Rinse and drain the chickpeas. Halve the olives and chop the parsley. Crumble the feta if using.
  7. In a large bowl, combine the cooked quinoa, chopped vegetables, chickpeas, and olives.
  8. Drizzle about three-quarters of the dressing over the mixture and gently toss to combine.
  9. Divide the mixture among serving bowls. Top with crumbled feta and fresh parsley. Drizzle with the remaining dressing.

Notes

The key to fluffy quinoa is the 10-minute resting period after cooking. For a vegan version, omit the feta. The bowl stores well in the fridge for up to 4 days, making it excellent for meal prep.

Nutrition

Find it online: https://www.homestyletable.com/mediterranean-quinoa-power-bowl-2/