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Fresh 15-Minute Greek Quinoa Bowl Recipe Easy and Healthy Meal Idea

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A quick and healthy Greek quinoa bowl with fresh vegetables, feta cheese, and a bright lemon-oregano dressing, ready in under 15 minutes.

Ingredients

Scale
  • 1 cup (170 g) dry quinoa, rinsed well
  • 1 medium English cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ½ cup (75 g) feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional: Kalamata olives (pitted, sliced), avocado slices, or toasted pine nuts

Instructions

  1. Rinse 1 cup (170 g) quinoa under cold water using a fine mesh sieve until water runs clear to remove bitterness.
  2. Transfer quinoa to a medium saucepan and add 2 cups (475 ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until quinoa is tender and water is absorbed.
  3. Fluff quinoa with a fork and let it cool slightly.
  4. While quinoa cooks, dice 1 medium English cucumber and halve 1 cup (150 g) cherry tomatoes.
  5. Finely chop ¼ cup red onion and about 2 tablespoons each of fresh parsley and mint. Mince 1 garlic clove.
  6. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, juice of 1 large lemon (about 3 tablespoons), minced garlic, 1 teaspoon dried oregano, salt, and pepper to taste.
  7. In a large mixing bowl, combine the cooked quinoa, chopped cucumber, tomatoes, onion, and herbs.
  8. Pour the dressing over the top and toss gently to combine.
  9. Add ½ cup (75 g) crumbled feta cheese and fold it in carefully to keep the texture light.
  10. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  11. Optionally, toss in pitted Kalamata olives, avocado slices, or toasted pine nuts for extra depth and crunch.
  12. Serve immediately or chill for 10-15 minutes to let the flavors meld.

Notes

Rinse quinoa thoroughly to remove bitterness. Fluff quinoa gently with a fork to keep grains separate. Soak red onion in cold water for 5 minutes to mellow sharpness if desired. Toss salad while quinoa is slightly warm for better flavor absorption. Store leftovers covered in the fridge for up to 3 days. Reheat quinoa gently or enjoy cold. Add optional ingredients like olives, avocado, or pine nuts for extra texture.

Nutrition

Keywords: Greek quinoa bowl, healthy quinoa recipe, quick quinoa salad, feta cheese, Mediterranean bowl, easy lunch, gluten-free, vegetarian

Find it online: https://daintydine.com/fresh-15-minute-greek-quinoa-bowl-recipe-easy-and-healthy-meal-idea/