Serves 4
25 min
Greek Salad Quinoa Bowl
Recipe GLPRe8aa4f5b31d397
A vibrant Mediterranean-inspired grain bowl combining fluffy quinoa, fresh vegetables, tangy feta cheese, and briny olives. This wholesome dish brings together the classic flavors of a Greek salad with protein-rich quinoa for a satisfying and nutritious meal that's naturally gluten-free and vegetarian.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup quinoa, uncooked
2 cups water
1/8 teaspoon salt (for cooking quinoa)
1/2 teaspoon dried oregano
1 cup chickpeas, cooked or canned, drained and rinsed
1.5 tablespoons fresh dill, chopped
1 large lemon, juiced (about 3 tablespoons)
2 cups shredded romaine lettuce
3 small Persian cucumbers, sliced
3 small ripe tomatoes, quartered
1/2 cup pitted kalamata olives
1/2 cup crumbled feta cheese
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Directions
Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer, then drain well. This removes the bitter coating and ensures a lighter texture.
Pour the rinsed quinoa into a saucepan along with 2 cups of water, the dried oregano, and 1/8 teaspoon of salt. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the quinoa simmer for about 15 minutes.
While the quinoa simmers, prepare your vegetables: slice the Persian cucumbers, quarter the tomatoes, shred the romaine lettuce, and have the kalamata olives and crumbled feta ready.
After 15 minutes, stir the drained chickpeas into the quinoa. Replace the lid and continue simmering for about 5 more minutes until the water is fully absorbed and the quinoa is tender and fluffy.
Remove the pot from heat and stir in the fresh chopped dill and lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Divide the warm quinoa and chickpea mixture evenly among four bowls, using about 1 cup per serving.
Top each bowl with an equal portion of shredded romaine lettuce and sliced Persian cucumbers.
Sprinkle each bowl with the kalamata olives, tomato quarters, and crumbled feta cheese.
Drizzle each bowl with extra virgin olive oil and squeeze fresh lemon juice over the top. Season with salt and freshly ground black pepper to taste, keeping in mind that the feta is naturally salty.
Serve immediately while the quinoa is still warm.
