Zesty Mediterranean Quinoa Bowl with Lemon-Herb Dressing
This vibrant Mediterranean Quinoa Bowl is packed with fresh vegetables, salty olives, and fluffy quinoa, all tossed in a zesty lemon-herb dressing. A perfect light and satisfying meal.
Equipment
- medium saucepan
- fork
- knife
- cutting board
- small bowl
- whisk
- large mixing bowl
- serving bowls
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 1 large cucumber deseeded and diced
- 2 ripe tomatoes diced (or 1 cup cherry tomatoes, halved)
- 1/2 cup Kalamata olives pitted and halved
- 1/4 cup red onion thinly sliced or finely diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped (optional)
- 1/2 cup hummus for drizzling
Lemon-Herb Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
Cooking Instructions
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until liquid is absorbed and quinoa is fluffy.
- Remove the quinoa from heat, let it sit covered for 5 minutes, then fluff with a fork and cool slightly.
- While the quinoa cooks, dice the cucumber and tomatoes, slice the red onion, halve the olives, and chop the fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper for the dressing.
- In a large mixing bowl, combine the cooled quinoa, cucumber, tomatoes, Kalamata olives, red onion, parsley, and mint; pour the dressing over and toss gently.
- Divide the quinoa mixture among serving bowls, drizzle with hummus, and garnish with fresh parsley or paprika.
Notes
For an extra boost of protein, add grilled chicken or chickpeas. Adjust the amount of lemon juice and herbs to your taste. This bowl is also great for meal prepping!