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Sun-Kissed Mediterranean Quinoa Power Bowls
Prep: 15 mins
Cook: 20 mins
Servings: 2-3
Imagine a sun-drenched terrace overlooking the Aegean Sea, and you have the essence of this vibrant quinoa power bowl. It's a symphony of textures and tastes, combining fluffy quinoa with crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all brought together with a bright lemon-herb dressing. This bowl isn't just a meal; it's a mini-vacation in every bite.
Materials
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt to taste
- Black pepper to taste
Preparation
- Rinse quinoa thoroughly under cold water using a fine-mesh sieve.
- Dice the cucumber into small, even pieces.
- Halve the cherry tomatoes. Thinly slice the red onion.
- Roughly chop the Kalamata olives and crumble the feta cheese.
- Finely chop the fresh parsley and mint.
- In a small bowl, whisk together lemon juice, olive oil, dried oregano, salt, and black pepper to create the dressing.
Cooking
- Combine the rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
- Remove the saucepan from heat and let stand, covered, for 5 minutes. Fluff the quinoa with a fork.
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