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- 1 cup quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/4 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped Quinoa is the star of this bowl. It is a protein-rich grain that cooks up fluffy and tasty. Fresh vegetables bring a crunch and burst of flavor. I love adding cherry tomatoes, cucumber, bell peppers, and red onion for a colorful mix. Kalamata olives and feta cheese add that classic Greek taste. Fresh parsley makes it look pretty and adds freshness. - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The dressing is simple but packs a punch. Olive oil gives a rich base. Fresh lemon juice adds tang, while oregano brings in that Mediterranean flavor. A pinch of salt and pepper makes everything taste better. Whisk these together to create a bright dressing that enhances the dish. - Calories per serving: About 350 - Fats: 15g - Carbs: 45g - Proteins: 10g This Greek quinoa bowl is not just tasty; it’s also good for you. Each serving has around 350 calories, making it a filling meal. The fats come mostly from olive oil and feta cheese, which are healthy fats. Quinoa gives you good carbs, while the veggies and feta boost your protein intake. Eating it feels great for both your body and your taste buds. For the full recipe, refer to the section above. Start by boiling the vegetable broth or water. Use a medium saucepan for this. Bring it to a boil over high heat. This step is quick and easy. Once the broth is boiling, add the rinsed quinoa. Stir it gently to mix. Reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. The quinoa will soak up the broth. After 15 minutes, remove it from the heat. Let it sit covered for 5 more minutes. This helps it become fluffy. Use a fork to fluff the quinoa before serving. Now, let’s chop the fresh vegetables. Start with the cherry tomatoes. Cut them in half and set them aside. Next, take the cucumber and dice it into small pieces. Do the same with the bell pepper. You can use red or yellow, depending on your taste. Finely chop the red onion, as it adds a nice zing. Slice the Kalamata olives as well. Finally, crumble the feta cheese. You can adjust the amount based on your liking. Mix all these vegetables in a large bowl. It’s time to bring everything together. First, add the cooked quinoa to your large bowl of vegetables. Pour the dressing over the top. To make the dressing, whisk together olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl. Once the dressing is ready, gently toss everything together. Make sure all the ingredients are well mixed. This way, every bite is full of flavor. For a nice touch, sprinkle fresh parsley on top before serving. You can find the complete recipe [here](#). To make great quinoa, the water-to-quinoa ratio matters. I usually use 2 cups of liquid for every 1 cup of quinoa. This ensures the quinoa cooks perfectly and becomes fluffy. After cooking, let it sit covered for 5 minutes. This step helps it absorb any extra moisture. Then, fluff the quinoa gently with a fork. This light touch keeps it airy and prevents clumping. Adding flavor is key to a Greek quinoa bowl. I suggest using dried oregano, which gives a great Mediterranean taste. Fresh herbs like parsley or mint can also make a big difference. Don’t forget about the acidity! A splash of lemon juice brightens the dish. It balances the rich flavors and adds a fresh zing. When serving, think about proteins that pair well. Grilled chicken or shrimp work nicely. For a vegetarian option, try chickpeas or lentils. These add protein and texture. For a beautiful presentation, serve in individual bowls. Layer the quinoa first, then add your veggies and drizzle with dressing. This creates an eye-catching dish that looks as good as it tastes! For the full recipe, check out the Mediterranean Quinoa Delight! {{image_2}} You can boost your Greek quinoa bowl with proteins like chicken, shrimp, or chickpeas. Grilled chicken adds a nice, smoky flavor. Shrimp cooks quickly and gives a seafood twist. Chickpeas are perfect for a hearty, plant-based option. Each choice adds texture and nutrients. Simply cook the protein, then mix it into your bowl. If you're aiming for a vegetarian or vegan meal, you can swap cheese or dressings. Instead of feta, try vegan cheese or avocado for creaminess. For dressing, use tahini or a mix of olive oil and vinegar. These swaps keep the flavors bright and tasty. You can still enjoy a delicious meal without dairy. Seasonal vegetables and herbs can elevate your Greek quinoa bowl. In spring, add fresh peas or asparagus. Summer is great for zucchini or bell peppers. In fall, try roasted butternut squash or Brussels sprouts. Winter herbs like rosemary or thyme can add warmth. Using what's fresh makes each bowl unique and flavorful. To store your Greek quinoa bowl, first let it cool down. Once cool, place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Label the container with the date. This helps you remember when you made it. When you want to enjoy your quinoa bowl again, you can reheat it in a few ways. The microwave is quick and easy. Place your bowl in the microwave for 1-2 minutes. Stir it halfway through for even heating. You can also use a stovetop. Add a splash of water to keep it moist. Heat it over low heat until warm. If you want to save your Greek quinoa bowl for later, freezing is a great option. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Once thawed, reheat it as mentioned above. Enjoy your tasty meal anytime! A Greek Quinoa Bowl is a colorful and tasty dish. It mixes quinoa with fresh veggies and feta cheese. This bowl draws from Greek flavors, making it both healthy and fun. The dish may have roots in Mediterranean cuisine, where fresh ingredients shine. You get protein from quinoa and nutrition from vegetables, making it a wholesome meal. Yes, you can prep this recipe ahead of time. Cook the quinoa and let it cool. Store it in an airtight container in the fridge. Chop the veggies and set them aside. You can mix everything when you're ready to eat. This saves time and makes meal prep easy. To make this Greek Quinoa Bowl gluten-free, you only need to focus on the ingredients. Quinoa is naturally gluten-free, so you’re already on the right track. Check that your vegetable broth is gluten-free, too. For added crunch, you can substitute feta cheese with a vegan option. This keeps the dish safe for those with gluten sensitivities. You can enjoy all the flavors without worry. For the full recipe, visit the [Full Recipe]. This blog post covered how to create a tasty Greek quinoa bowl. You learned about the essential ingredients, from quinoa to feta cheese. I shared step-by-step instructions for cooking and mixing. Tips helped you perfect flavor and presentation. We also explored variations and storage tips for your leftovers. In conclusion, this dish is simple, healthy, and versatile. Enjoy making it fresh or as meal prep for the week. Happy cooking!

Greek Quinoa Bowl

Savor the vibrant flavors of Mediterranean Quinoa Delight with this easy recipe! Packed with fresh vegetables, creamy feta, and a zesty dressing, this dish is perfect for lunch or dinner. In just 30 minutes, you can whip up a healthy meal that’s both nutritious and delicious. Ready to impress your friends and family? Click to explore the full recipe and start your culinary adventure today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/4 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth or water to a boil.

    Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

      Once cooked, remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.

        In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced olives, and crumbled feta cheese.

          In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.

            Add the cooked quinoa to the vegetable mixture and pour the dressing over it.

              Gently toss all the ingredients until everything is well combined.

                Finally, sprinkle fresh parsley over the top for garnish.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve in individual bowls or on a large platter. For added visual appeal, layer the quinoa first, then arrange the vegetable mix on top. Drizzle with a little extra olive oil and lemon juice before serving for an eye-catching finish.