A vibrant, nutrient-packed quinoa bowl featuring fresh Mediterranean flavors with crisp vegetables, creamy feta, and a zesty lemon herb dressing that makes a satisfying complete meal.
Recipe Details
Ingredients
- 200g quinoa, rinsed
- 480ml vegetable broth
- 2 medium cucumbers, diced
- 300g cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 100g kalamata olives, pitted and halved
- 1 large red bell pepper, diced
- 150g feta cheese, crumbled
- 30g fresh parsley, chopped
- 15g fresh mint, chopped
- 60g pine nuts, toasted
- 80ml fresh lemon juice
- 2 tsp fresh lemon zest
- 90ml extra virgin olive oil
- 2 cloves garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
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In a medium saucepan, bring 480ml vegetable broth to a boil. Add 200g quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
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Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a large plate to cool to room temperature, about 15 minutes.
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While quinoa cools, toast 60g pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown. Set aside to cool.
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In a large bowl, combine cooled quinoa, 2 medium cucumbers, 300g cherry tomatoes, 1/2 medium red onion, 100g kalamata olives, 1 large red bell pepper, 30g fresh parsley, and 15g fresh mint.
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In a small bowl, whisk together 80ml fresh lemon juice, 2 tsp fresh lemon zest, 90ml extra virgin olive oil, 2 cloves garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until well emulsified.
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Pour the dressing over the quinoa mixture and toss gently to combine. Let stand for 10 minutes to allow flavors to meld.
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Just before serving, gently fold in 150g feta cheese and toasted 60g pine nuts. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
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Serve immediately at room temperature, or chill for up to 2 hours before serving for a refreshing cold salad.
Tips
Quinoa Perfection: Rinse quinoa thoroughly before cooking to remove the bitter saponin coating. Use a 2:1 ratio of liquid to quinoa for fluffy results.
Vegetable Prep: Cut vegetables into similar-sized pieces for the best texture and appearance. Salt the cucumber lightly and let drain for 10 minutes if you prefer less moisture.
Herb Handling: Fresh herbs make all the difference in this dish. Store them properly wrapped in damp paper towels in the refrigerator and add just before serving for maximum flavor.
Make-Ahead Strategy: This salad improves with time! Make up to 24 hours ahead, but add feta and pine nuts just before serving to maintain their texture.
Protein Boost: Add grilled chicken, shrimp, or chickpeas to make this even more substantial. Leftover roasted vegetables also work beautifully.
Storage: Store covered in the refrigerator for up to 3 days. The flavors will continue to develop, making leftovers even more delicious.
Serving Variations: Serve over mixed greens for a lighter meal, or stuff into pita pockets for a portable lunch option.