Lunch
Mediterranean Quinoa Bowl
A refreshing and nutritious bowl packed with Mediterranean flavors.
★★★★★4.0 (1 review)25 min
Total time
420
Calories
32 g
Protein
38 g
Carbs
16 g
Fat
Method
Rinse quinoa under cold water. Cook in vegetable broth for 15 minutes until fluffy.
While quinoa cooks, dice cucumber, halve cherry tomatoes, and thinly slice red onion.
In a large bowl, combine all vegetables with the cooled quinoa.
Drizzle with olive oil and fresh lemon juice. Season with salt and pepper.
Top with crumbled feta cheese, olives, and fresh parsley. Serve immediately.
Chef's tip
Cook a big batch of quinoa at the start of the week and keep it in the fridge — this salad comes together in under 5 minutes. It actually tastes better the next day after the flavors have had time to mix, so don't be afraid to make it ahead.