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Fresh Mediterranean Quinoa Bowl with Feta and Olives

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A light yet filling Mediterranean quinoa bowl featuring tangy feta, briny olives, fresh herbs, and vibrant vegetables tossed with fluffy quinoa and a bright lemon-olive oil dressing.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed thoroughly
  • 1 cup (150g) crumbled feta cheese
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup finely chopped red onion (optional)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Rinse the quinoa under cold running water for about 30 seconds using a fine mesh sieve to remove the natural coating called saponin. Drain well.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups (475ml) of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed.
  3. Remove from heat and let quinoa sit, covered, for 5 minutes to steam. Fluff with a fork and transfer to a large mixing bowl to cool slightly (about 10 minutes).
  4. While quinoa cooks, dice cucumber, halve cherry tomatoes, finely chop red onion (if using), chop parsley and mint, and mince garlic.
  5. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper to make the dressing.
  6. Add cucumbers, tomatoes, red onion, olives, and herbs to the slightly cooled quinoa. Pour the dressing over and toss gently but thoroughly to coat.
  7. Crumble feta cheese over the top and fold in gently to keep some chunks intact.
  8. Taste and adjust salt and pepper as needed. Optionally add a splash of lemon juice or extra olive oil for more zing.
  9. Serve slightly chilled or at room temperature. Let sit for 10 minutes before serving to allow flavors to meld.

Notes

Rinsing quinoa is essential to remove bitterness. Do not overcook quinoa; it should be tender but slightly firm. Fold in feta last to keep creamy chunks. Adjust salt carefully due to feta and olives’ saltiness. Quinoa can be cooked in advance and refrigerated for up to 3 days. If quinoa seems dry, add a splash of water or olive oil when tossing.

Nutrition

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

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