Mediterranean Quinoa Bowls

$- 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 cup Kalamata olives, pitted and halved - 1/2 red onion, thinly sliced - 1 avocado, sliced - 1/4 cup feta cheese, crumbled - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish You can change this dish to fit your taste. Here are some ideas: - Add chickpeas for protein. - Use spinach or kale for more greens. - Try different olives for unique flavors. - Swap feta for goat cheese or leave it out. - Toss in roasted vegetables for added sweetness. Quinoa is a great source of protein. It also has fiber, which helps with digestion. Cherry tomatoes are rich in vitamins A and C. They provide antioxidants for good health. Cucumbers are low in calories and high in water. They keep you hydrated. Olives add healthy fats and flavor. They can help heart health. Avocado is full of healthy fats. It also has potassium, which is great for your body. Feta cheese brings calcium and protein. It adds a nice tangy taste to your bowl. {{ingredient_image_1}} To start, grab a medium saucepan. Add 1 cup of rinsed quinoa and 2 cups of vegetable broth or water. Turn the heat to high and bring it to a boil. Once it bubbles, lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for about 15 minutes. You want the liquid absorbed and the quinoa tender. When it's done, fluff it with a fork and let it cool a bit. While your quinoa cooks, it's time to prep the veggies. In a large mixing bowl, toss together 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper. You can choose red or yellow bell pepper based on your taste. Add 1 cup of pitted and halved Kalamata olives and 1/2 thinly sliced red onion. This mix adds flavor and crunch to your bowl. Now, let's whip up a zesty dressing. In a small bowl, mix 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Whisk it together until it’s well combined. This dressing will bring all the flavors together beautifully. Once your quinoa has cooled, add it to the bowl with the vegetables. Pour the dressing over this mix and stir well. It’s important to make sure everything is coated evenly. This creates a tasty blend of flavors in every bite. To serve, spoon generous amounts of the quinoa and vegetable mix into individual bowls. Top each serving with sliced avocado and crumbled feta cheese. For a fresh finish, sprinkle chopped parsley on top. This not only adds color but also brightens the dish. Enjoy your nutritious and flavorful Mediterranean quinoa bowls! Rinsing quinoa is key to removing its bitter coating. Place the quinoa in a fine mesh strainer. Run cold water over it for about one minute. Gently shake the strainer to help wash off the saponins. This step makes your dish taste better. Trust me, it’s worth the extra minute. When cutting vegetables, use a sharp knife. A dull knife can be dangerous. Start with a stable cutting board. Cut the cherry tomatoes in half carefully. For the cucumber and bell pepper, slice them into even pieces. This helps with cooking and looks great in the bowl. Aim for bites that are easy to eat. Seasoning can make or break a dish. Start with olive oil and lemon juice for a bright flavor. Add salt and pepper to taste. Don’t forget the dried oregano; it adds warmth. Taste your mixture before serving. If it feels flat, add more lemon or salt. You can always adjust to your liking. Prep can be a breeze with a bit of planning. Cook the quinoa in advance and store it in the fridge. Chop your vegetables ahead of time and keep them in containers. This way, you can assemble your bowls quickly. You can make this dish in under 30 minutes when you prep smart. Enjoy more time savoring your meal! Pro Tips Rinse Your Quinoa: Rinsing quinoa before cooking removes its natural coating, called saponin, which can give it a bitter flavor. Use Vegetable Broth: For an extra flavor boost, cook your quinoa in vegetable broth instead of water. Cool Quinoa Well: Allowing the quinoa to cool slightly before mixing with vegetables helps prevent sogginess. Customize Your Veggies: Feel free to swap or add any seasonal vegetables you love for a personalized touch. {{image_2}} You can easily add protein to your Mediterranean quinoa bowls. Chicken, grilled or roasted, adds great flavor. Simply cube it and mix it in after cooking. Chickpeas are a perfect choice too. They bring a nice crunch and extra fiber. Just drain and rinse canned chickpeas, then toss them in. This dish is flexible for vegan and vegetarian diets. For a vegan twist, skip the feta cheese. Instead, try using nutritional yeast for a cheesy flavor. You can also add extra veggies, like spinach or artichokes, to enhance the taste. Both options keep the meal light and fresh. The dressing transforms the dish. A lemon-olive oil mix is classic, but you can try others. A tahini dressing gives a rich, nutty taste. Just blend tahini with water, lemon juice, salt, and garlic. For a spicy kick, add some harissa or sriracha to your dressing. This way, you can change the flavor with ease and keep things exciting! To store leftovers, let the quinoa bowls cool fully. Place them in an airtight container. Make sure to separate the avocado. It can turn brown quickly. You can store the bowls in the fridge for up to three days. If you want to keep them fresh longer, you can freeze the quinoa mix without the toppings. For meal prep, I recommend using glass containers. They are safe for heating and keep food fresh. Look for containers with tight lids to avoid spills. Also, choose containers that are easy to stack. This saves space in your fridge. When reheating, use a microwave or stovetop. If using the microwave, heat in short bursts. Stir the bowl to ensure even heating. If you prefer the stovetop, add a splash of water. This keeps the quinoa moist. After reheating, add fresh toppings like avocado and parsley. This keeps your Mediterranean Quinoa Bowls looking and tasting great! If you do not have quinoa, you can use rice or couscous. Both options work well. Rice has a nice texture, while couscous cooks quickly. You can also try farro or bulgur for a chewy bite. Each choice offers a different taste and feel. Mediterranean Quinoa Bowls can last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Make sure to let the quinoa cool before putting it away. This helps prevent moisture buildup. Yes, you can freeze Mediterranean Quinoa Bowls. However, the vegetables may lose some crunch. Pack the bowls in freezer-safe containers. They can last for about 2 to 3 months in the freezer. Thaw them overnight in the fridge before reheating. Yes, Mediterranean Quinoa Bowls are gluten-free. Quinoa itself does not contain gluten. Just be sure to use certified gluten-free ingredients if you have a strict gluten allergy. This way, you can enjoy a safe and tasty meal. You can add many different vegetables to your Mediterranean Quinoa Bowls. Consider adding roasted zucchini, spinach, or artichokes. Grated carrots or diced radishes can add color and crunch. The options are endless, so feel free to get creative! In this blog post, we explored the tasty world of Mediterranean quinoa bowls. We covered key ingredients, cooking steps, and nutritional benefits. You learned tips like rinsing quinoa and cutting veggies. We also discussed fun variations and storage tips. Mediterranean quinoa bowls are easy to make and full of flavor. They are perfect for any meal and keep well. Enjoy your cooking and get creative with your bowls!$

A healthy and flavorful quinoa bowl packed with fresh vegetables and topped with avocado and feta cheese.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole bell pepper (red or yellow), diced
1 cup Kalamata olives, pitted and halved
1/2 whole red onion, thinly sliced
1 whole avocado, sliced
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover with a lid, and let simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.
While the quinoa is cooking, prepare the veggies. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, Kalamata olives, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Pour this dressing over the mixed vegetables and toss well to combine.
Once the quinoa has cooled slightly, add it to the bowl with the dressed vegetables and mix thoroughly.
To serve, spoon the quinoa and vegetable mixture into individual bowls. Top each bowl with sliced avocado and crumbled feta cheese.
Finish with a sprinkle of fresh parsley for garnish.

Notes

Feel free to customize the vegetables based on your preference.

Keyword healthy, quinoa, salad, vegetarian