These Greek Quinoa Bowls are a vibrant, nourishing meal that comes together quickly. Every bite offers a delightful mix of salty feta, juicy tomatoes, and earthy quinoa. It’s a flexible, make-ahead lunch or dinner that feels special with minimal effort.
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Why You’ll Love This Greek Quinoa Bowls
- Complete meal: Protein, grains, and fresh veggies all in one bowl.
- Fantastic textures: Fluffy quinoa, crisp cucumbers, creamy feta, and briny olives.
- Versatile & forgiving: Easy to swap ingredients based on what you have.
- Better with time: Flavors deepen as it sits, perfect for meal prep.
Ingredients & Tools
- 1 cup quinoa, rinsed well
- 2 cups chicken or vegetable broth
- 1 large English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup Kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and black pepper to taste
- Fresh parsley or dill for garnish (optional)
Tools: A medium saucepan with a lid, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.
Notes: Rinsing quinoa removes bitter saponin. Using broth instead of water adds savory depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 15 g |
| Fat: | 22 g |
| Carbs: | 45 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Rinse that quinoa! I know I already mentioned it, but it’s the single most important step for flavor. Just put it in a fine-mesh strainer and run cold water over it for a minute, agitating it with your fingers, until the water runs clear.
- Dice your vegetables uniformly. You don’t need to be a professional chef, but aiming for similar-sized pieces of cucumber, pepper, and onion means you get a bit of everything in each bite, and it just looks more appealing.
- Let the red onion mellow. If you’re sensitive to the sharp bite of raw red onion, you can tame it. Soak the diced onion in a bowl of cold water with a splash of lemon juice or vinegar for about 10 minutes before draining and adding it to the bowl. It works wonders.
- Taste your dressing. Before you pour it over the whole salad, dip a piece of cucumber or tomato in it. Does it need more salt? More lemon? Adjust it now, while it’s easy. The dressing is the soul of this dish.
How to Make Greek Quinoa Bowls
Step 1: First, let’s cook the quinoa. Add your rinsed quinoa and the two cups of broth to a medium saucepan. Bring it to a boil over high heat, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ has spiraled out. Remove it from the heat and let it sit, still covered, for another 5-10 minutes. This resting time is key for fluffy, separate grains.
Step 2: While the quinoa is working its magic, it’s time to make the lemon-oregano vinaigrette. In your small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and a good pinch of salt and pepper. Whisk it vigorously or shake the jar until the mixture is emulsified and looks creamy. Give it a taste—it should be bright and herby. Set this aside for the flavors to meld.
Step 3: Now for the fun part—the veggie prep. Dice your cucumber, halve the cherry tomatoes, and dice the red bell pepper. If you’re treating your red onion, do that now. Add all these colorful ingredients to your large mixing bowl. Toss in the rinsed chickpeas and the halved Kalamata olives. The bowl should be a beautiful mosaic of reds, greens, and purples at this point.
Step 4: Once the quinoa has finished its rest, fluff it with a fork. You want to let it cool down a bit before adding it to the fresh vegetables. If you add it piping hot, it can wilt the cucumbers and make the tomatoes a bit too soft. I sometimes spread it out on a baking sheet to cool it faster, or you can just let it sit in the pot for 15-20 minutes.
Step 5: Now, bring it all together. Transfer the cooled, fluffy quinoa into the big bowl with all your chopped vegetables, chickpeas, and olives. Pour about three-quarters of your dressing over everything. Gently toss everything together until it’s all evenly coated. You’ll notice the colors becoming even more vibrant as the dressing coats everything.
Step 6: Finally, it’s time for the finishing touches. Right before serving, fold in most of the crumbled feta cheese, reserving a little for the top. This way, you get creamy pockets of feta throughout. Give the whole mixture one final taste and adjust the seasoning if needed—sometimes it wants another pinch of salt or a squeeze of lemon. Garnish with the remaining feta and some fresh chopped parsley or dill.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; fresh veggies will lose texture.
- Reviving: Refresh with a squeeze of lemon juice and a drizzle of olive oil if dry.
Serving Suggestions
Complementary Dishes
- Grilled Lemon-Herb Chicken or Shrimp — For those wanting an extra protein boost, the charred, savory notes from the grill pair perfectly with the fresh, zesty bowl.
- Warm Pita Bread or Flatbread — Perfect for scooping up every last bit of quinoa and dressing from the bottom of the bowl. A little goes a long way for that comforting, bread-y feel.
- A Simple Arugula Salad with a Lemon Vinaigrette — It might seem like overkill, but the peppery arugula provides a lovely, sharp contrast that actually highlights the mellower flavors in the bowl.
Drinks
- A Crisp, Dry White Wine like Assyrtiko or Sauvignon Blanc — The high acidity and citrus notes in the wine mirror the lemon in the dressing, creating a really harmonious pairing.
- Sparkling Water with Lemon and Mint — A non-alcoholic option that cleanses the palate between bites and enhances the overall freshness of the meal.
- Iced Greek Herbal Tea — A brew like mountain tea is subtly earthy and herbaceous, which complements the oregano and makes for a wonderfully soothing drink.
Something Sweet
- Baklava — The classic choice. The honey, nuts, and flaky phyllo pastry offer a rich, decadent contrast to the light and healthy bowl.
- Greek Yogurt with Honey and Walnuts — It keeps the Greek theme going and is a light, protein-packed way to finish the meal without feeling too heavy.
- Lemon Sorbet — Incredibly refreshing and palate-cleansing. The intense lemon flavor is a perfect, bright echo of the dressing in your main course.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa. That bitter coating will ruin the entire delicate flavor balance of your bowl.
- Mistake: Adding hot quinoa to the fresh vegetables. The residual heat will steam your crisp cucumbers and make your tomatoes mushy. Let it cool to at least room temperature for the best texture.
- Mistake: Using bottled lemon juice. Honestly, the fresh stuff makes a world of difference in a recipe where the dressing is so prominent. The flavor is brighter and less acidic in a harsh way.
- Mistake: Over-mixing after adding the feta. If you’re too vigorous, the feta will break down and make the whole salad look murky and pink. Gently fold it in at the very end to keep those beautiful white crumbles intact.
Expert Tips
- Tip: Toast your quinoa. For a nuttier, deeper flavor, spread the rinsed and drained quinoa in your dry saucepan over medium heat. Stir it for 3-5 minutes until it’s fragrant and makes a slight popping sound, then add your broth and cook as usual.
- Tip: Massage your kale. If you want to add some kale for extra greens, chop it finely, add a tiny pinch of salt and a teaspoon of your dressing, and massage it with your hands for a minute until it darkens and softens. This completely transforms it from tough to tender.
- Tip: Make it a deconstructed bowl for parties. Set up all the components—the quinoa, the chopped veggies, the chickpeas, the dressing, and the feta—in separate bowls and let everyone build their own. It’s fun, interactive, and keeps everything super fresh.
- Tip: Add a pinch of red pepper flakes to the dressing. It doesn’t make it spicy, per se, but it adds a very subtle warmth in the background that really elevates the other flavors.
FAQs
Can I make this ahead of time?
Absolutely, and it’s highly recommended! You can assemble the entire bowl (minus the fresh herbs as a final garnish) and store it in an airtight container in the fridge for up to 3 days. The flavors meld and it becomes even more delicious. If it seems a bit dry after chilling, just give it a fresh squeeze of lemon juice and a drizzle of olive oil before serving.
What’s a good substitute for feta cheese?
If you’re not a fan of feta or need a dairy-free option, you have a couple of great choices. For a similar salty, briny punch, try capers or chopped, marinated artichoke hearts. For creaminess, a vegan feta alternative or even some creamy avocado chunks would work beautifully.
My quinoa turned out mushy. What happened?
This usually happens for one of two reasons. First, you might have used too much liquid. The standard ratio is 1 part quinoa to 2 parts liquid. Second, you might not have let it steam with the lid on after cooking—that final rest is crucial for the grains to absorb the last bit of moisture and firm up.
Can I use a different grain?
Of course! While quinoa is classic, this recipe is very adaptable. Cooked farro, bulgur wheat, or even brown rice or couscous would be fantastic bases. Just adjust the cooking method and time for whatever grain you choose, and make sure it’s cooled before mixing.
Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just be sure to double-check that your broth is certified gluten-free if that is a concern for you, as some brands may contain traces of gluten.
Greek Quinoa Bowls
Make delicious and healthy Greek Quinoa Bowls in 40 minutes! Packed with fresh veggies, feta, and a zesty lemon dressing. Get the easy recipe now!
Ingredients
For the Ingredients
-
1 cup quinoa (rinsed well)
-
2 cups chicken or vegetable broth
-
1 large English cucumber (diced)
-
2 cups cherry tomatoes (halved)
-
1 red bell pepper (diced)
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0.5 red onion (finely diced)
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1 can chickpeas (15 oz, rinsed and drained)
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1 cup Kalamata olives (pitted and halved)
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4 oz feta cheese (crumbled)
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0.25 cup extra virgin olive oil
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3 tbsp fresh lemon juice
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1 tsp dried oregano
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1 clove garlic (minced)
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Salt and black pepper (to taste)
-
Fresh parsley or dill (for garnish (optional))
Instructions
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First, let's cook the quinoa. Add your rinsed quinoa and the two cups of broth to a medium saucepan. Bring it to a boil over high heat, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ has spiraled out. Remove it from the heat and let it sit, still covered, for another 5-10 minutes. This resting time is key for fluffy, separate grains.01
-
While the quinoa is working its magic, it’s time to make the lemon-oregano vinaigrette. In your small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and a good pinch of salt and pepper. Whisk it vigorously or shake the jar until the mixture is emulsified and looks creamy. Give it a taste—it should be bright and herby. Set this aside for the flavors to meld.02
-
Now for the fun part—the veggie prep. Dice your cucumber, halve the cherry tomatoes, and dice the red bell pepper. If you’re treating your red onion, do that now. Add all these colorful ingredients to your large mixing bowl. Toss in the rinsed chickpeas and the halved Kalamata olives. The bowl should be a beautiful mosaic of reds, greens, and purples at this point.03
-
Once the quinoa has finished its rest, fluff it with a fork. You want to let it cool down a bit before adding it to the fresh vegetables. If you add it piping hot, it can wilt the cucumbers and make the tomatoes a bit too soft. I sometimes spread it out on a baking sheet to cool it faster, or you can just let it sit in the pot for 15-20 minutes.04
-
Now, bring it all together. Transfer the cooled, fluffy quinoa into the big bowl with all your chopped vegetables, chickpeas, and olives. Pour about three-quarters of your dressing over everything. Gently toss everything together until it’s all evenly coated. You’ll notice the colors becoming even more vibrant as the dressing coats everything.05
-
Finally, it’s time for the finishing touches. Right before serving, fold in most of the crumbled feta cheese, reserving a little for the top. This way, you get creamy pockets of feta throughout. Give the whole mixture one final taste and adjust the seasoning if needed—sometimes it wants another pinch of salt or a squeeze of lemon. Garnish with the remaining feta and some fresh chopped parsley or dill.06
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