Mediterranean Quinoa Power Bowl with Lemon Herb Dressing
Crisp English cucumbers, sweet cherry tomatoes, kalamata olives, creamy avocado, chickpeas, and sheep milk feta cheese over fluffy lemon quinoa. Clean, vibrant fuel that keeps you full for hours!
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AdSense Ready • Slot: top-leaderboardMediterranean Quinoa Power Bowl with Lemon Herb Dressing
Ingredients
Tap to check off as you cook- 1 cupdry tri-color or white quinoa(rinsed thoroughly)
- 2 cupsvegetable broth or water
- 1 can (15 oz)chickpeas (garbanzo beans)(rinsed and drained)
- 1.5 cupscherry tomatoes(halved)
- 1 largeEnglish cucumber(diced)
- 0.5 cupkalamata olives(pitted and sliced)
- 0.33 cuppickled red onions or diced fresh red onion
- 1 cupcrumbled authentic Greek feta cheese
- 1 hassripe avocado(sliced)
- 0.33 cupextra virgin olive oil(for dressing)
- 3 tbspfresh lemon juice(for dressing)
- 1 clovegarlic(grated, for dressing)
- 1 tspdried oregano(for dressing)
- 0.5 tspDijon mustard(for dressing)
- 0.5 tspsea salt and black pepper
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AdSense Ready • Slot: in-recipeStep-by-Step Instructions
- 1
Cook quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, cover with a tight-fitting lid, lower heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool slightly.
Chef's Secret: Cooking quinoa in vegetable broth infuses deep savory flavor into every grain. - 2
Make Lemon Herb Dressing: In a small glass jar, combine extra virgin olive oil, lemon juice, grated garlic, Dijon mustard, oregano, sea salt, and black pepper. Seal and shake vigorously until emulsified.
Chef's Secret: Dijon mustard acts as an emulsifier that keeps oil and lemon juice from separating. - 3
Assemble the base: Divide the warm, fluffy quinoa evenly among 4 meal prep containers or wide dinner bowls.
Chef's Secret: Quinoa can be served warm, room temperature, or chilled. - 4
Top with toppings: Arrange chickpeas, halved cherry tomatoes, diced cucumber, kalamata olives, and red onion in vibrant sections over the quinoa.
Chef's Secret: Leaving components in distinct sections keeps textures crisp. - 5
Drizzle the zesty lemon herb vinaigrette generously over each bowl. Top with crumbled Greek feta, fresh avocado slices, and chopped fresh mint or parsley before serving.
Chef's Secret: If meal prepping for the week, keep dressing and avocado separate until ready to eat.
Estimated Nutrition (Per Serving)
Based on 4 servingsTest Kitchen Tips
- Add grilled chicken breast, grilled shrimp, or spiced air-fried tofu for an easy 30g+ protein meal.
- Use Persian or English cucumbers because they have tiny seeds and do not release excess water into the salad.
Storage & Reheating
Lasts up to 5 days in the refrigerator without dressing. A staple meal prep recipe for busy workweeks!
