Ingredients
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1/2 teaspoon salt
For the Bowl:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup kalamata olives, pitted and halved
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/2 cup canned chickpeas, drained and rinsed
For the Lemon-Herb Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Rinse the quinoa under cold water. Add to a saucepan with vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
- While the quinoa cooks, prepare all the vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the olives.
- In a small bowl, whisk together all the dressing ingredients: olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
- Divide the cooked quinoa into four bowls.
- Top each bowl with cherry tomatoes, cucumber, red onion, olives, chickpeas, feta, and fresh herbs.
- Drizzle generously with the lemon-herb dressing.
- Serve warm or at room temperature. Toss before eating if preferred.
Notes
- This bowl stores beautifully in the fridge for up to 4 days — make it ahead for weekday meal prep. Store the dressing separately and drizzle just before eating.
- Add grilled chicken, shrimp, or falafel to make it a heartier meal.
- Substitute couscous or bulgur wheat for the quinoa if preferred.
- Swap feta for vegan cheese to make it fully vegan and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Healthy, Lunch, Salad
- Method: No-Cook Assembly, Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegetarian