Mediterranean Quinoa Bowls

$- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup chickpeas, cooked (canned or boiled) - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - Salt and black pepper to taste - Additional fresh parsley - Lemon wedges - Extra olive oil drizzle When gathering ingredients for your Mediterranean quinoa bowls, freshness matters. Choose ripe cherry tomatoes and a crisp cucumber. The flavors blend well, making each bite exciting. I love using Kalamata olives for their rich taste. They add a nice briny kick. Feta cheese is a must for that creamy finish. You can adjust the salt and pepper to fit your taste. If you want a bit more zest, a touch of lemon juice does wonders. For garnishes, fresh parsley brightens the dish. A drizzle of olive oil adds a nice touch of flavor. Feel free to play around with the ingredients. The beauty of these bowls is in their versatility. You can swap in your favorite veggies or add extra protein. Enjoy creating a colorful, healthy meal! {{ingredient_image_1}} Start by rinsing 1 cup of quinoa under cold water. This step removes bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring it to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You want the quinoa to be fluffy and for all the liquid to be absorbed. After cooking, remove it from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork to keep it light. While the quinoa cooks, chop your vegetables. Combine 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced red bell pepper, and 1/2 finely chopped red onion in a large bowl. Add 1 cup of cooked chickpeas to the mix. These ingredients add color and flavor. Once the quinoa is ready, add it to the vegetable mixture. Gently toss everything together until well mixed. This step ensures that all the flavors blend nicely. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, salt, and black pepper to taste. This dressing brings brightness to the dish. Drizzle it over the quinoa and vegetable mixture. Toss gently to coat everything evenly. Taste the mixture and adjust the seasoning if needed. You can add more salt, pepper, or lemon juice based on your preference. This final touch enhances all the flavors in your Mediterranean quinoa bowls. To cook fluffy quinoa, rinse it well under cold water. This removes the bitter coating. Next, use two cups of broth for every cup of quinoa. Bring the broth to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for about 15 minutes. After cooking, let it rest for five minutes, still covered. This resting time helps the grains absorb any remaining moisture. Finally, fluff the quinoa with a fork to separate the grains. If you want more zing, add extra lemon juice. Fresh herbs like parsley or dill can also brighten the dish. Using high-quality, gourmet olive oil adds richness and depth. Drizzle it on top just before serving. This small step elevates the flavor and makes your quinoa bowl shine. For a beautiful presentation, serve the quinoa in deep bowls. This allows you to layer the ingredients nicely. Drizzle a bit of extra olive oil on top for shine. A lemon wedge and a sprinkle of fresh parsley make it pop. This dish works well as a main meal or a side. Pair it with grilled chicken or fish for a complete feast. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. Seasonal produce elevates the dish. Cook Quinoa Properly: Ensure to rinse quinoa before cooking to remove saponins, which can give a bitter taste. Customize Your Bowl: Feel free to add other ingredients like avocado, roasted vegetables, or different proteins for variation. Make Ahead: This bowl can be made in advance and stored in the fridge for a quick, healthy meal during the week. {{image_2}} You can easily make this dish vegetarian or vegan. If you want a creamy bite, try using avocado or tofu instead of feta cheese. Both options add richness and healthy fats. You can also switch chickpeas for other legumes like black beans or lentils. This keeps the dish packed with protein and flavor. Feel free to get creative with your bowl! Adding leafy greens like spinach or arugula gives your meal a fresh touch. You can also toss in roasted vegetables for extra flavor. Nuts or seeds like walnuts or sunflower seeds add a nice crunch. They bring texture and healthy fats, making your bowl even better. The dressing can change the whole vibe of your dish. Instead of the olive oil and lemon mix, try using tahini for a rich, nutty flavor. A yogurt-based dressing can add creaminess and tang. Don't shy away from experimenting with herbs and spices. Fresh dill, mint, or smoked paprika can elevate your bowl in a fun way. To store leftovers, let the quinoa bowls cool first. Place them in an airtight container. This keeps moisture in and prevents drying out. You can store the bowls in the fridge for up to three days. After that, the flavors may fade. To freeze leftovers, use a freezer-safe container. Separate the quinoa from the veggies and dressing. This helps keep the textures nice. You can freeze the quinoa mixture for up to two months. When ready to eat, thaw it in the fridge overnight. For reheating, put the quinoa in the microwave or on the stove. If using a microwave, heat it for about two minutes. Add a splash of water to keep it moist. If using the stove, warm it over low heat, stirring often. Enjoy your meal without losing flavor! To make your quinoa fluffier, start by rinsing it well. Rinsing removes the bitter coating called saponin. Use cold water and a fine mesh strainer. After rinsing, cook the quinoa in vegetable broth or water. Bring it to a boil, then lower the heat to simmer. Once cooked, let it rest for five minutes. Fluff it with a fork before serving. This method helps create the light texture you want. Yes, you can prepare Mediterranean quinoa bowls ahead of time. Cook the quinoa and store it in the fridge for up to five days. Chop your vegetables and keep them in separate containers. This way, you can mix and match as you like. You can also make the dressing in advance. Just whisk it together and store it in a jar. When ready to eat, combine everything for a fresh meal. These bowls are great on their own but can be paired with tasty sides. Consider serving them with pita bread or a crisp green salad. Hummus and tzatziki also make wonderful dips. For protein, grilled chicken or shrimp add a nice touch. You can also serve them with a slice of lemon for a zesty kick. Enjoy exploring these combinations! In this blog post, we explored a vibrant Mediterranean quinoa bowl, packed with fresh veggies and flavors. I shared tips on making fluffy quinoa and enhancing flavors with herbs and spices. Remember, you can customize this dish with different ingredients or dressings to match your taste. Enjoy this healthy meal as a main dish or a side. It’s easy to make and stores well for later. Happy cooking!$

A refreshing and hearty bowl filled with quinoa, vegetables, chickpeas, and a tangy dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole red bell pepper, diced
0.5 whole red onion, finely chopped
1 cup chickpeas, cooked
0.5 cup Kalamata olives, pitted and sliced
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
0.25 cup olive oil
2 tablespoons lemon juice
to taste salt and black pepper

Instructions

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and cooked chickpeas.
Add the cooked quinoa to the vegetable mixture and gently toss until well incorporated.
Stir in the sliced Kalamata olives, crumbled feta cheese, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing. Drizzle over the quinoa mixture and toss gently to coat.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Notes

Serve in deep dishes or wide bowls, and garnish with lemon wedges and parsley for a vibrant look.

Keyword healthy, quinoa, salad, vegetarian