5.0 from 12 votes
Greek Salad Quinoa Bowl
Healthy protein-packed Mediterranean vegetarian recipe with quinoa, chickpeas, herbs, Greek salad and feta by Tori Avey.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 281 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 cup quinoa
- 1/2 teaspoon oregano
- 1 cup chickpeas (garbanzo beans) cooked or canned
- 1 1/2 tablespoons chopped fresh dill
- 1 large lemon, juiced or more to taste
- 2 cups shredded hearts of romaine or your favorite green
- 3 small Persian cucumbers sliced
- 1/2 cup pitted kalamata olives
- 1/2 cup crumbled Feta cheese (omit for vegan - can replace with shelled sunflower pumpkin seeds or sunflower seeds)
- 3 small ripe tomatoes, quartered
- extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.Pour quinoa into a saucepan along with 2 cups of water, oregano and 1/8 tsp salt (if salt sensitive, just use a pinch). Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 15 minutes.
- While quinoa is steaming, prep your vegetables (chop, shred, etc.). Once they're prepped I like to put them in bowls for easy assembly.
- After the quinoa has cooked for 15 minutes, stir in the chickpeas. Recover the pot and steam for about 5 more minutes till water is absorbed and quinoa is tender. Uncover the pot and stir in the fresh dill and lemon juice; add more salt and lemon juice to taste, if desired.
- Assemble your quinoa bowls. Divide the quinoa mixture evenly between each bowl (about 1 cup each). For each of the following ingredients, divide them evenly between the four bowls...
- Top each bowl with shredded romaine and sliced Persian cucumbers.
- Sprinkle on kalamata olives, tomato quarters and crumbled feta.
- Drizzle the bowl with extra virgin olive oil and squeeze on some fresh lemon juice. Season with salt and freshly ground black pepper, if desired (the feta is salty so go easy on the salt till you taste it). Serve.
- You can also add some thinly sliced red onion to the bowls if you wish. I'm not a big fan of raw onion so I don't use it. As you can see these bowls are very customizable; feel free to change up the toppings as you like.
Cup of Yum
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
16mg
(5%)
Sodium
593mg
(25%)
Potassium
509mg
(15%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
3670IU
(73%)
Vitamin C
7.8mg
(9%)
Calcium
152mg
(15%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 593mg | 25% |
| Potassium | 509mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 3670IU | 73% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 152mg | 15% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.