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Quick Mediterranean Quinoa Power Bowl

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A fast, fresh, and wholesome Mediterranean quinoa bowl packed with veggies, herbs, and a lemony dressing, perfect for quick lunches, dinners, or potlucks.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1/3 cup (50g) Kalamata olives, pitted and sliced
  • 1/4 small red onion, finely chopped (optional)
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (10g) fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons pine nuts, toasted
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small clove garlic, minced (optional)
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup (170g) of quinoa under cold water using a fine mesh sieve for about 30 seconds to remove bitterness.
  2. Place quinoa in a medium saucepan with 2 cups (480ml) of water or vegetable broth. Bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff quinoa with a fork.
  5. While quinoa cooks, toast 2 tablespoons of pine nuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Remove from heat.
  6. Chop cherry tomatoes, dice cucumber, slice Kalamata olives, finely chop red onion (if using), and roughly chop parsley and mint. Crumble feta cheese.
  7. In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic (if using), salt, and pepper.
  8. In a large mixing bowl, combine fluffed quinoa, chopped veggies, olives, herbs, and feta. Pour dressing over and toss gently to combine.
  9. Sprinkle toasted pine nuts on top just before serving.
  10. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.

Notes

Rinse quinoa thoroughly to avoid bitterness. Fluff quinoa after cooking to keep grains separate. Toast pine nuts just before serving to maintain crunch. Letting the bowl rest for 10 minutes allows flavors to meld. Store leftovers in an airtight container up to 3 days, keeping pine nuts separate to preserve texture.

Nutrition

Keywords: quinoa bowl, Mediterranean, healthy, quick recipe, vegetarian, gluten-free, power bowl, easy lunch, easy dinner

Find it online: https://sparklechew.com/quick-mediterranean-quinoa-power-bowl-recipe-for-easy-healthy-meals/