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Fresh Mediterranean Quinoa Bowl with Feta and Olives

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A quick and easy Mediterranean quinoa bowl featuring fluffy quinoa, tangy feta, briny olives, and fresh veggies tossed in a lemon-oregano dressing. Perfect for a healthy lunch or dinner.

Ingredients

Scale
  • 1 cup (170g) dry quinoa, rinsed well
  • 2 cups (16 fl oz) water or vegetable broth
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1/4 cup finely chopped red onion (soaked in cold water for 10 minutes)
  • 1/3 cup (50g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint (optional)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa under cold running water for about 30 seconds using a fine mesh sieve to remove the bitter saponin coating.
  2. In a medium saucepan, bring 2 cups water or vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
  3. Remove the pan from heat and let quinoa rest, covered, for 10 minutes to absorb moisture and become fluffy.
  4. Fluff quinoa gently with a fork and transfer to a large mixing bowl. Let cool to room temperature (about 15 minutes) to prevent feta from melting and keep veggies crisp.
  5. While quinoa cooks, halve cherry tomatoes, dice cucumber, finely chop soaked red onion, pit and halve Kalamata olives, and chop parsley and mint if using.
  6. In a small bowl, whisk together lemon juice, olive oil, dried oregano, minced garlic, salt, and pepper. Adjust seasoning to taste.
  7. Add cherry tomatoes, cucumber, red onion, olives, fresh herbs, and crumbled feta to the cooled quinoa. Pour dressing over the bowl.
  8. Gently toss all ingredients until well combined. Taste and adjust salt, pepper, or lemon juice as desired. Serve immediately or chill for 30 minutes to let flavors meld.

Notes

Rinse quinoa thoroughly to remove bitterness. Let quinoa rest covered after cooking to fluff properly. Soak red onion in cold water to mellow sharpness. Use freshly squeezed lemon juice for best flavor. Add salt gradually due to salty feta and olives. Can be served immediately or chilled for better flavor melding. For quicker cooking, quinoa can be made in a rice cooker or Instant Pot with adjusted water ratio.

Nutrition

Keywords: quinoa bowl, Mediterranean, feta, olives, healthy meal, easy recipe, vegetarian, gluten-free, lemon dressing

Find it online: https://daintydine.com/fresh-mediterranean-quinoa-bowl-with-feta-and-olives-easy-recipe-for-healthy-meals/