Description
Mediterranean Veggie Bowls are a vibrant and nutritious dish that transports you to sunny shores with every bite. Bursting with fresh vegetables, protein-rich quinoa, and a zesty dressing, these bowls offer endless customization while remaining refreshingly easy to prepare. Perfect for lunch or dinner, they cater to both casual meals and gatherings, making them a delightful addition to your culinary repertoire.
Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 bell pepper (any color), diced
- ½ cup kalamata olives, pitted and sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, cover, and simmer for about 15 minutes until fluffy.
- While quinoa cooks, chop cherry tomatoes, cucumber, and bell pepper into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- Once quinoa cools slightly, mix it in a large bowl with chopped veggies, kalamata olives, and feta cheese.
- Drizzle the dressing over the mixture and toss gently. Top with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 400
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Feel free to customize your veggie bowl with seasonal produce or grains like farro or brown rice for added texture. Leftovers can be stored in an airtight container in the fridge for up to four days; reheat gently.