Introduction

Remember those lazy summer afternoons, the kind where the air hums with warmth and your biggest decision is what to wear to the farmer’s market? This Mediterranean Quinoa Bowl is like bottled sunshine from those very days. It’s a recipe that feels both comforting and incredibly vibrant, and the best part? It’s shockingly simple to put together, making it perfect for those evenings when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Fast: Seriously, this comes together in under 30 minutes, making it a lifesaver for busy weeknights.
Easy: No fancy techniques required here, just fresh ingredients and simple assembly.
Giftable: While you’ll want to eat it all yourself, imagine packing this into cute jars for a healthy and thoughtful lunch gift!
Crowd-pleasing: Even picky eaters often fall in love with the bright flavors and satisfying textures. It’s a bowl that just makes everyone happy!

Ingredients

Let’s gather our goodies! This recipe is all about fresh, vibrant flavors, so using good quality ingredients really makes a difference.

2/3 cup Quinoa, dry: Our healthy, hearty base. Quinoa is a complete protein, which is pretty neat!
1 1/3 cup Water: To get our quinoa perfectly fluffy.
1/2 tsp Salt: Just a pinch to bring out all those lovely flavors.
1/4 tsp Pepper: A little kick to awaken your taste buds.
1 tsp Olive oil: We’ll use this to help our quinoa along.
4 cups Baby spinach or arugula, loosely packed: Your fresh, leafy green foundation. Arugula adds a peppery bite, while spinach is milder – choose your favorite!
1 cup Cherry tomatoes: Halved, these little bursts of sweetness are a must.
1 cup Cucumber: Diced for that perfect, refreshing crunch.
1/2 cup Red onion: Thinly sliced for a little zip. If raw onion is a bit strong for you, you can soak it in ice water for 10 minutes before using.
1 bunch Parsley, Fresh: Finely chopped, this adds a wonderful herbaceous note that screams Mediterranean sunshine.
1 (15 oz) can Chickpeas: Drained and rinsed, these are our protein-packed powerhouses.
1/4 cup Kalamata olives: Briny, salty perfection. They really tie the whole bowl together.
1/2 cup Feta cheese: Crumbled, for that creamy, tangy, salty goodness. Oh, feta, how we love you!
1 serving Hummus: For extra creaminess and that classic Mediterranean vibe.
1 serving Tzatziki sauce: Cool, creamy, and so refreshing.
1 serving Lemon vinaigrette: The zesty, bright star of our dressing.
1 tsp Garlic powder: For a hint of savory depth.
1/2 tsp Oregano: The quintessential herb for that authentic Mediterranean taste.
1 tsp Lemon juice: A little extra zing to brighten everything up!

How to Make It

Alright, let’s get cooking! This is going to be so easy, you might just want to make it every week.

Rinse your quinoa: Give your dry quinoa a good rinse under cold water using a fine-mesh sieve. This helps get rid of any bitterness.
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, water, salt, and pepper. Easy peasy!
Boil and simmer: Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for about 15 minutes. You want to cook it until all the water is absorbed and the quinoa is tender.
Rest and fluff: Once it’s cooked, keep the quinoa covered and let it stand for 5 minutes. Then, grab a fork and fluff it up until it’s light and airy.
Prep your veggies: While the quinoa is doing its thing, get all your fresh ingredients ready. Halve those cherry tomatoes, dice your cucumber into bite-sized pieces, thinly slice your red onion, and finely chop your fresh parsley. It’s like a little rainbow of goodness!
Rinse the chickpeas: Don’t forget to drain and rinse your canned chickpeas.
Build the bowl: In a large bowl, toss together your baby spinach or arugula, halved cherry tomatoes, diced cucumber, sliced red onion, chopped parsley, drained chickpeas, and those delicious Kalamata olives.
Add the quinoa: Now, add your fluffy cooked quinoa right into the bowl with all those beautiful veggies.
Feta time: Crumble that glorious feta cheese all over the top. It’s the perfect finishing touch!
Whip up the dressing: In a small bowl, whisk together your lemon vinaigrette, hummus, tzatziki sauce, garlic powder, oregano, and that touch of fresh lemon juice. This is where all the magic happens!
Dress it up: Drizzle that amazing dressing mixture all over your quinoa bowl.
Toss and enjoy: Gently toss everything together until it’s all beautifully combined. And there you have it – a vibrant, healthy, and incredibly satisfying Mediterranean Quinoa Bowl ready to be devoured!

Substitutions & Additions

This recipe is so forgiving and adaptable! Here are some ideas to make it your own:

For the Greens: If you don’t have spinach or arugula, mixed greens or even chopped romaine lettuce would work wonderfully.
Protein Boost: Add grilled chicken, shrimp, salmon, or even some crumbled tofu for extra protein.
Veggies Galore: Feel free to toss in chopped bell peppers (any color!), shredded carrots, or even some roasted sweet potatoes.
Creamy Dreamy: If you’re not a fan of feta, try some crumbled goat cheese or a drizzle of tahini instead.
Spice it Up: A pinch of red pepper flakes in the dressing will give it a nice little kick.
Herbs: Fresh mint or dill would also be delicious additions to the herb mix.

Tips for Success

A few little tricks can make your Mediterranean Quinoa Bowl even more perfect:

Don’t skip rinsing the quinoa: It really does make a difference in the final taste.
Fluff with a fork: This is key to light and fluffy quinoa. Don’t be tempted to stir it too much while it’s cooking.
Taste and adjust: Before you toss everything, taste a bit of the dressing and the bowl. Does it need a little more salt, lemon, or herbs? Go for it!
Prep ahead: You can cook the quinoa, chop the vegetables, and even whisk the dressing a day in advance. Store them separately in airtight containers in the fridge, and then just assemble when you’re ready to eat. This makes lunch assembly a breeze!

How to Store It

Leftovers are great! Store your Mediterranean Quinoa Bowl in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. Keep the dressing separate if you prefer, or dress it all at once – it holds up well either way!

FAQs

Can I make this recipe vegan?

Absolutely! Simply omit the feta cheese. For an extra creamy element, you could add some avocado or a dollop of vegan yogurt to your bowl.

Is this recipe good for meal prep?

Yes, it’s fantastic for meal prep! Cook the quinoa and chop the veggies ahead of time. Store everything separately and combine when you’re ready to eat to keep everything fresh and crisp.

Can I use other grains instead of quinoa?

You sure can! Brown rice, farro, or even couscous would be delicious substitutes. Just adjust the cooking time and water ratios according to the grain’s package instructions.

Mediterranean Quinoa Bowl

A vibrant, healthy, and incredibly satisfying Mediterranean Quinoa Bowl that is shockingly simple to put together, making it perfect for weeknight meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings 4 bowls

Equipment

Fine-mesh sieve
Medium saucepan
Fork
Large bowl
Small bowl

Ingredients

For the Quinoa

0.66 cup Quinoa, dry Rinse well
1.33 cup Water
0.5 tsp Salt
0.25 tsp Pepper
1 tsp Olive oil For cooking quinoa

For the Bowl

4 cups Baby spinach or arugula, loosely packed Choose your favorite
1 cup Cherry tomatoes Halved
1 cup Cucumber Diced
0.5 cup Red onion Thinly sliced. Soak in ice water for 10 mins if desired.
1 bunch Parsley, Fresh Finely chopped
1 15 oz can Chickpeas Drained and rinsed
0.25 cup Kalamata olives
0.5 cup Feta cheese Crumbled

For the Dressing

1 serving Hummus
1 serving Tzatziki sauce
1 serving Lemon vinaigrette
1 tsp Garlic powder
0.5 tsp Oregano
1 tsp Lemon juice Fresh

Instructions

Rinse your quinoa under cold water using a fine-mesh sieve.
In a medium saucepan, combine the rinsed quinoa, water, salt, and pepper. Add olive oil.
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for about 15 minutes, until water is absorbed and quinoa is tender.
Keep the quinoa covered and let it stand for 5 minutes. Fluff with a fork.
While quinoa cooks, prep your veggies: halve cherry tomatoes, dice cucumber, thinly slice red onion, and finely chop parsley.
Drain and rinse the chickpeas.
In a large bowl, toss together spinach or arugula, cherry tomatoes, cucumber, red onion, parsley, chickpeas, and Kalamata olives.
Add the cooked quinoa to the bowl with the vegetables.
Crumble the feta cheese over the top.
In a small bowl, whisk together hummus, tzatziki sauce, lemon vinaigrette, garlic powder, oregano, and lemon juice.
Drizzle the dressing over the quinoa bowl.
Gently toss everything together and serve.

Notes

This recipe is very adaptable. Consider adding grilled chicken, shrimp, salmon, or tofu for extra protein. Other vegetables like bell peppers, carrots, or roasted sweet potatoes can also be added. If you don't like feta, goat cheese or tahini are good alternatives. For a spicier kick, add red pepper flakes to the dressing. Fresh mint or dill can also be added to the herbs.