Greek Quinoa Bowls
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
3 servings
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Calories
440 kcal
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Course
Salad
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Cuisine
Mediterranean
Greek Quinoa Bowls
Description
This recipe for Greek Quinoa Bowls centers on well-cooked quinoa toasted briefly to enhance its nuttiness and create fluffy grains. Paired with crisp chopped green and red bell peppers and crumbled feta cheese, it offers a contrast of textures and tastes. The dressing of olive oil and apple cider vinegar provides a mild tang and richness, balanced with fresh parsley and seasoning. The preparation method takes care to rinse quinoa to avoid bitterness and allows for flexibility in serving temperature, either room temperature or chilled for a cooler salad.
Additional toppings such as hummus, fresh tomato, olives, avocado, pita bread wedges, and lemon enhance the bowls, making them versatile for lunches or light dinners. The recipe yields multiple servings suitable for meal prep or sharing. Overall, the bowls offer a nutritious combination highlighting fresh ingredients with a Mediterranean flair.
To save time, prep all vegetables while the quinoa cooks. This dish keeps well, so it can be prepared in advance to enjoy throughout the week. Adjust extras and seasoning for taste and variety.
Ingredients
- 1 cup quinoa
- 1.5 cups water
- 1 cup green bell pepper chopped
- 1 cup red bell pepper chopped
- ⅓ cup feta cheese crumbled
- ¼ cup extra virgin olive oil
- 2-3 TBSP apple cider vinegar
- salt to taste
- black pepper to taste
- 1-2 TBSP parsley fresh
TASTY EXTRAS:
- hummus
- pita bread cut into wedges
- olive
- tomato fresh
- avocado sliced or chopped
- lemon wedges
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
- For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
- For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
- Add any additional salt and pepper to taste, if desired.
Notes
- Prepare all vegetables while quinoa cooks to streamline assembly.
- This salad stores well and can be enjoyed chilled or at room temperature.
- Recipe yields two entree-sized bowls or four side servings; double for more portions.
- Nutritional values may vary depending on chosen extras and quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 200mg | 8% |
| Potassium | 511mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1921IU | 38% |
| Vitamin C | 105mg | 117% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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