Why You'll Love This Recipe

This Mediterranean quinoa bowl is my favorite lunch — it is fresh, filling, and gets better as it sits (making it perfect for meal prep). The combination of fluffy quinoa, crisp vegetables, creamy feta, and a bright lemon dressing is endlessly satisfying.

Ingredients

• 1 cup quinoa, rinsed
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• Dressing:
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Cook quinoa according to package directions. Let cool to room temperature.
2. While quinoa cools, whisk together all dressing ingredients.
3. In a large bowl, combine cooled quinoa, cucumber, tomatoes, red onion, olives, and parsley.
4. Pour dressing over the bowl and toss to combine.
5. Top with crumbled feta cheese.
6. Serve immediately or refrigerate for meal prep.

Tips & Variations

• Add protein: Grilled chicken, chickpeas, or shrimp are all great additions
• Make it vegan: Skip the feta or use a plant-based alternative
• Grain swap: Use couscous, farro, or bulgur wheat instead of quinoa

Storage & Reheating

Keeps for 4-5 days in the fridge. Best served cold or at room temperature. Add dressing just before serving if meal prepping.