.svg)
Sign Up for new Healthy Recipes
Introduction
The Mediterranean diet is renowned for its emphasis on fresh produce, healthy fats, and simple yet robust flavors. This quinoa power bowl is a modern, nourishing take on classic Mediterranean ingredients. Quinoa, an ancient 'grain' cultivated by the Incas, lends its nutty taste and protein-rich goodness. This hearty base is enlivened by a colorful array of vegetables prized in Mediterranean cooking - crisp greens, juicy tomatoes, and briny olives. A sprinkling of feta cheese and a bright lemon-herb dressing tie all the flavors together. Prepare for a burst of sunshine on your plate with each forkful of this satisfying yet light meal.
Ingredients
• 1 cup uncooked quinoa
• 2 cups vegetable broth or water
• 1 (5 oz) package mixed greens, washed and dried
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
Step 1:
Rinse the quinoa in a fine mesh strainer under cool running water for about 30 seconds. Transfer to a saucepan and add the vegetable broth or water. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 15-20 minutes, or until all liquid is absorbed and quinoa is fluffy.
Step 2:
While the quinoa is cooking, prepare the vinaigrette. In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, parsley, mint, oregano, and salt and pepper to taste.
Step 3:
Halve the cherry tomatoes and slice the Kalamata olives. Set aside.
Step 4:
Once the quinoa is cooked, fluff it with a fork and transfer to a large serving bowl. Allow it to cool slightly.
Step 5:
Add the mixed greens, cherry tomatoes, olives, and feta cheese to the quinoa. Drizzle with the prepared vinaigrette and gently toss to combine all ingredients.
Q: Can I use a different type of vinegar for the dressing?
A: Yes, you can substitute the red wine vinegar with balsamic vinegar, sherry vinegar, or apple cider vinegar for a slightly different flavor profile.
Q: Can I cook the quinoa ahead of time?
A: Yes, you can cook the quinoa up to 3 days in advance and store it in the refrigerator until ready to assemble the salad. Just be sure to fluff it with a fork before mixing with the other ingredients.
Q: How do I keep the salad from getting soggy?
A: Dress the salad right before serving to prevent the greens from wilting and the quinoa from becoming mushy. Also, store any leftovers in an airtight container to minimize moisture absorption.
• For a vegan version, omit the feta cheese or use a dairy-free alternative.
• Substitute quinoa with cooked farro, bulgur, or brown rice for a different grain base.
• Use any fresh greens you prefer, such as arugula, spinach, or romaine lettuce.
• Add diced avocado or thinly sliced red onion for extra flavor and texture.
• This recipe is gluten-free, vegetarian, and can be made vegan without the feta cheese.
Serve the Mediterranean quinoa bowl immediately after tossing with the vinaigrette, while the quinoa is still slightly warm.
Store any leftover quinoa salad in an airtight container in the refrigerator for up to 3 days. The vinaigrette may solidify when chilled, so allow the salad to come to room temperature before serving, or gently reheat in the microwave.
Prepare the vinaigrette and chop the tomatoes and olives while the quinoa is cooking to streamline the process.
- Rinse the quinoa thoroughly to remove any bitter residue from the outer coating.
- Add a pinch of salt to the cooking water or broth to enhance the flavor of the quinoa.
- Let the cooked quinoa cool slightly before adding the other ingredients to prevent wilting the greens.
For a heartier meal, add grilled chicken or shrimp. Swap feta for goat cheese or shaved Parmesan for a different cheese flavor.
Pair this Mediterranean quinoa bowl with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also pairs well with a light lager or pale ale.
This dish is best enjoyed during the spring and summer months when fresh herbs and tomatoes are in peak season.
This recipe contains dairy (feta cheese) and may contain gluten depending on the vegetable broth or water used to cook the quinoa. It is naturally free from nuts, eggs, and soy.
