Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Directions:
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool.
- Prepare Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, Kalamata olives, red onion, and fresh parsley.
- Assemble the Bowl: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, sliced olives, chopped red onion, feta cheese, and fresh parsley.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss until everything is well coated.
- Serve: Divide the Mediterranean quinoa mixture into bowls. Garnish with additional feta cheese and parsley if desired. Serve with lemon wedges on the side for a burst of citrus flavor.
Nutrition Facts (per serving):
- Serving size: 1 bowl
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 450mg
- Total Carbohydrates: 38g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 10g
Enjoy the vibrant flavors of the Mediterranean with this nutritious and satisfying quinoa bowl. It’s a perfect dish for a light lunch or dinner, providing a good balance of protein, healthy fats, and fresh vegetables.
