Zesty Mediterranean Quinoa Power Bowl with Lemon-Herb Vinaigrette

Zesty Mediterranean Quinoa Power Bowl with Lemon-Herb Vinaigrette

Craving a vibrant, satisfying meal that's both healthy and packed with flavor? This Mediterranean Quinoa Power Bowl is your answer! It's brimming with fresh vegetables, protein-rich quinoa, and a tangy lemon-herb vinaigrette that ties it all together beautifully. Perfect for a light lunch or a delightful dinner.

Prep Time

20 minutes

Cook Time

15 minutes

Servings

4 servings

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra virgin olive oil (for dressing)
• 3 tablespoons fresh lemon juice (for dressing)
• 1 clove garlic, minced (for dressing)
• 1 teaspoon dried oregano (for dressing)
• 1/2 teaspoon dried basil (for dressing)
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Cook the quinoa: Combine rinsed quinoa and water/broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside to cool slightly.
2. Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper until well combined.
3. Assemble the salad: In a large mixing bowl, combine the cooled quinoa, chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, fresh parsley, and fresh mint.
4. Dress and serve: Pour the lemon-herb vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated. If using, stir in the crumbled feta cheese.
5. Serve immediately or chill for later.

Cooking Tips

• For a heartier meal, add grilled chicken, salmon, or roasted bell peppers to your power bowl.
• Make ahead tip: Prepare the quinoa and vinaigrette, and chop all vegetables. Store them separately in airtight containers in the refrigerator. Assemble just before serving for the freshest taste.
• Customize your bowl: Feel free to add other Mediterranean-inspired ingredients like artichoke hearts, sun-dried tomatoes, or bell peppers.
• If you don't have fresh herbs, you can substitute with dried herbs, using about 1/2 teaspoon dried parsley and 1/4 teaspoon dried mint, or adjust to your preference.