Description
Indulge in a delightful Mediterranean bowl that bursts with fresh flavors, vibrant colors, and satisfying textures. This easy-to-make recipe combines protein-packed quinoa with crisp vegetables, briny olives, and tangy feta cheese. Perfect for weeknight dinners or meal prep, this dish is versatile and can be enjoyed warm or cold. Gather your friends and family around the table to savor this bowl of sunshine!
Ingredients
Scale
- 1 cup quinoa
- 1 ½ cups water
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper (any color), diced
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
Instructions
- 1. **Cook the Quinoa**: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
- 2. **Prepare Vegetables**: While quinoa cooks, chop cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
- 3. **Mix Ingredients**: In a large mixing bowl, combine cooked quinoa with chopped vegetables and Kalamata olives. Toss gently to mix.
- 4. **Add Feta and Herbs**: Sprinkle crumbled feta cheese along with chopped parsley and mint over the mixture. Stir to combine.
- 5. **Dress It Up**: Drizzle olive oil and lemon juice over the salad mixture. Toss again until all ingredients are evenly coated.
- 6. **Savor and Serve**: Let the bowl sit for about 10 minutes before serving at room temperature or chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (290g)
- Calories: 420
- Sugar: 4g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg