Greek Quinoa Power Bowls

$- 1 cup quinoa - 2 cups water - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1 cup chickpeas, drained and rinsed - 1/2 red onion, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and sliced - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Quinoa is a star in these bowls. It is packed with protein and fiber. This grain helps keep you full. Cucumber adds crunch and hydration. Tomatoes provide vitamins A and C. Chickpeas boost protein and fiber as well. Red onion adds flavor and nutrients. Feta cheese gives a creamy touch and calcium. Kalamata olives offer healthy fats and a briny taste. Olive oil is full of good fats and helps with heart health. Lemon juice brightens the dish and adds vitamin C. Oregano brings a fresh herb taste and can aid digestion. If you need to avoid grains, consider using cauliflower rice instead of quinoa. For a vegan option, swap out feta with avocado or a vegan cheese. If you are gluten-free, this recipe is safe as it uses quinoa. For nut allergies, ensure your olives and dressing do not contain nuts. You can also replace chickpeas with cooked lentils for a different protein source. {{ingredient_image_1}} First, rinse the quinoa in cold water. This step helps remove any bitterness. Then, measure 1 cup of quinoa and 2 cups of water. In a medium pot, mix the quinoa and water. Bring this mixture to a boil. Once it boils, turn the heat down. Cover the pot and let it simmer for 15 minutes. When the water is gone, remove it from heat and let it sit for 5 more minutes. Finally, fluff the quinoa with a fork. Grab a large mixing bowl. Now, add your diced cucumber, halved cherry tomatoes, drained chickpeas, and finely chopped red onion. Next, crumble in 1/2 cup of feta cheese. Add 1/4 cup of sliced Kalamata olives for a briny kick. This mix brings fresh flavors together and is colorful too! Start by taking a bowl for each serving. Add a generous scoop of quinoa to the bottom of each bowl. Next, top the quinoa with your Greek salad mix. This adds a nice crunch and flavor. For the finishing touch, sprinkle fresh chopped parsley on top. If you like, add extra lemon wedges and a drizzle of olive oil for a bright look. Enjoy your Greek Quinoa Power Bowl! To cook quinoa just right, rinse it well first. This step removes its bitter taste. Use two cups of water for every cup of quinoa. Bring the water to a boil, then lower the heat. Cover the pot and let it simmer for 15 minutes. After that, let it sit for five minutes. Fluff the quinoa with a fork before serving. This makes it light and airy. A good dressing can change everything. For our Greek Quinoa Power Bowls, mix olive oil and lemon juice. Use three tablespoons of olive oil and two tablespoons of lemon juice. Add dried oregano, salt, and pepper to taste. Whisk it well to combine all flavors. This simple dressing makes the veggies pop with flavor. Don’t be afraid to taste as you go! Presentation is key to enjoying your meal. Start with a scoop of fluffy quinoa at the bottom. Add the colorful veggie mix on top. Sprinkle crumbled feta cheese and olives for extra color. Garnish with fresh parsley for a bright touch. You can also add lemon wedges on the side. A drizzle of olive oil enhances the look and taste. A well-presented bowl makes every bite more enjoyable! Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural bitterness, ensuring a pleasant flavor in your dish. Perfectly Cooked Quinoa: Allow the quinoa to sit covered for 5 minutes after cooking. This step helps it to fluff up nicely, giving it a light and airy texture. Customize Your Veggies: Feel free to add or substitute other vegetables based on your preference or what's in season, such as bell peppers or spinach, to enhance nutrition and flavor. Make Ahead: Prepare the quinoa and vegetable mixture in advance and store them separately in the fridge. Assemble the bowls just before serving for a fresh taste. {{image_2}} You can boost the protein in your Greek quinoa power bowls. Here are a few great options: - Grilled Chicken: This adds a nice flavor and makes it filling. - Shrimp: Quick to cook and works well with the Greek taste. - Tofu: A great choice for vegans; it soaks up flavors well. - Lentils: They are hearty and add fiber, making your meal more satisfying. This recipe is easy to adjust for vegetarian and vegan diets. If you want to keep it vegetarian, use feta cheese as is. For vegan options, simply leave out the feta. You can also add: - Avocado: It adds creaminess and healthy fats. - Nuts or Seeds: Almonds or pumpkin seeds give a nice crunch. - More Veggies: Try bell peppers or spinach for extra nutrients. You can change ingredients based on what’s in season. This keeps your bowls fresh and exciting. Here are some ideas: - Summer: Use fresh corn or zucchini. Both add sweetness. - Fall: Add roasted butternut squash or sweet potatoes for warmth. - Winter: Kale or Brussels sprouts can add a tasty crunch. - Spring: Incorporate asparagus or radishes for a crisp texture. These variations let you play with flavors while keeping your meal healthy and delicious! To keep your Greek Quinoa Power Bowls fresh, place leftovers in an airtight container. This helps maintain flavor and texture. Make sure the bowls cool to room temperature before sealing them. Store them in the fridge for best results. When you want to enjoy your leftovers, you can reheat them easily. Use a microwave for quick warming. Place the bowl in the microwave for about one to two minutes. Stir halfway through to ensure even heating. You can also reheat on the stove. Just add a splash of water to a pan and heat over low heat. Your Greek Quinoa Power Bowls will stay good for about three to four days in the fridge. If you want to keep them longer, consider freezing them. In the freezer, they can last for up to three months. Just remember to thaw them in the fridge before reheating. Yes, you can make Greek Quinoa Power Bowls ahead of time. The quinoa can be cooked and stored in the fridge. Prepare the salad mix with cucumber, tomatoes, chickpeas, onions, feta, and olives. Keep the dressing separate. This way, the flavors stay fresh. When it's time to eat, just combine everything. It makes for a quick and healthy meal. You can serve Greek Quinoa Power Bowls with many tasty sides. Try some warm pita bread for a nice touch. Hummus adds a creamy flavor that pairs well. A simple Greek yogurt dip can also be great. If you want more veggies, a side salad works well too. Each addition enhances the meal and makes it more filling. To make Greek Quinoa Power Bowls gluten-free, use quinoa as your base. Quinoa is naturally gluten-free. Ensure all other ingredients are also gluten-free. Check the labels on chickpeas, feta, olives, and dressing. Most brands are safe, but it’s good to be careful. This way, everyone can enjoy a delicious, gluten-free meal. Greek Quinoa Power Bowls blend taste and health. We covered key ingredients and their benefits. You learned how to prepare, mix, and assemble your bowls step by step. I shared tips for cooking and seasoning that boost flavor. We also explored variations for all diets. To keep leftovers fresh, proper storage is essential. Power Bowls are both simple and versatile. They fit meals for any occasion. Enjoy making this dish your own!$

Greek Quinoa Power Bowls

A nutritious and flavorful bowl filled with quinoa, fresh vegetables, and a zesty dressing.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 cup quinoa
2 cups water
1 whole cucumber, diced
1 cup cherry tomatoes, halved
1 cup chickpeas, drained and rinsed
0.5 whole red onion, finely chopped
0.5 cup feta cheese, crumbled
0.25 cup Kalamata olives, pitted and sliced
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Rinse the quinoa under cold water to remove its natural bitterness.
In a medium pot, combine the quinoa and water, bringing it to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
In a large mixing bowl, combine the diced cucumber, cherry tomatoes, chickpeas, red onion, feta cheese, and sliced olives.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
Pour the dressing over the vegetable and chickpea mixture, tossing gently to combine.
Assemble the bowls: place a generous scoop of the quinoa at the bottom of each bowl, topped with the vegetable mixture.
Garnish with fresh chopped parsley.

Notes

Serve the bowls garnished with extra lemon wedges on the side and a drizzle of olive oil for an appealing look.

Keyword healthy, quinoa, salad, vegetarian