Greek Salad Quinoa Bowls: Fresh & Healthy Mediterranean Recipe
Vibrant flavors, refreshing textures, and a nutrient boost all come together in one simple yet satisfying dish—Greek Salad Quinoa Bowls. Perfect for busy weeknights, meal prep, or a wholesome lunch, these bowls combine the classic flavors of a traditional Greek salad with the hearty, protein-rich goodness of quinoa. Imagine juicy tomatoes, crisp cucumbers, briny olives, tangy feta, and a zesty lemon-oregano dressing, all layered over fluffy quinoa. The result is a colorful, balanced, and filling meal that’s both delicious and nourishing.
These bowls are more than just a salad; they’re a complete meal with protein, fiber, and healthy fats, making them ideal for vegetarians or anyone looking for a lighter but satisfying option. Whether you serve them warm or chilled, Greek Salad Quinoa Bowls will quickly become a go-to favorite in your kitchen.
Ingredients Needed
| Ingredient | Calories (approx.) per serving |
|---|---|
| 1 cup quinoa (cooked) | 220 |
| 1 cup cherry tomatoes (halved) | 25 |
| 1 medium cucumber (chopped) | 20 |
| ½ cup kalamata olives | 90 |
| ½ cup feta cheese (crumbled) | 200 |
| ¼ cup red onion (sliced) | 15 |
| 2 tbsp extra virgin olive oil | 240 |
| 2 tbsp lemon juice | 10 |
| 1 tsp dried oregano | 5 |
| Salt & pepper (to taste) | 0 |
Step-by-Step Cooking Instructions
- Cook the quinoa: Rinse 1 cup of quinoa under cold water. Add it to a pot with 2 cups of water. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and let cool.
- Chop the veggies: Halve cherry tomatoes, chop cucumber, thinly slice red onion, and pit/slice olives if needed.
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until emulsified.
- Assemble the bowls: Divide quinoa into bowls, then top with tomatoes, cucumber, onion, olives, and feta cheese.
- Drizzle & serve: Pour dressing over the top, toss lightly, and enjoy!
Tips for Customizing the Recipe
- Add protein: For extra fullness, add grilled chicken, shrimp, or chickpeas.
- Make it vegan: Swap feta for vegan cheese or use avocado for creaminess.
- Go grain-free: Replace quinoa with cauliflower rice for a lower-carb option.
- Boost flavor: Add fresh herbs like parsley, dill, or mint.
- Meal prep friendly: Store components separately in airtight containers and assemble when ready to eat.
Nutritional Information (per serving – approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 14g |
| Carbohydrates | 38g |
| Fat | 22g |
| Fiber | 6g |
| Sugar | 5g |
| Sodium | 580mg |
Serving Suggestions
- Serve warm as a cozy grain bowl or chilled as a refreshing summer salad.
- Pair with warm pita bread and hummus for a Mediterranean-inspired meal.
- Enjoy as a side dish alongside grilled fish or lamb.
- Pack in jars for on-the-go lunches or picnic meals.
Greek Salad Quinoa Bowls
Course: Uncategorized4
servings30
minutes30
minutes420
kcalIngredients
1 cup quinoa (uncooked, rinsed)
2 cups water
1 cup cherry tomatoes, halved
1 medium cucumber, chopped
½ cup kalamata olives, sliced
½ cup feta cheese, crumbled
¼ cup red onion, thinly sliced
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
Salt & pepper, to taste
Directions
- Cook quinoa: Add rinsed quinoa and water to a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Chop veggies: Prepare tomatoes, cucumber, red onion, and olives.
- Make dressing: In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- Assemble bowls: Divide quinoa into bowls, then top with vegetables and feta.
- Finish & serve: Drizzle with dressing, toss gently, and serve immediately.
Recipe Video
Notes
- Meal prep tip: Cook the quinoa and chop the veggies in advance, but keep the dressing separate until just before serving to avoid sogginess.
Fresh herbs boost flavor: Try adding parsley, dill, or mint for a brighter, more authentic Mediterranean taste.
FAQs
1: Can I make Greek Salad Quinoa Bowls ahead of time?
Yes! You can cook the quinoa and chop the veggies in advance. Store everything in separate containers in the fridge. Add avocado (if using), feta, and dressing just before serving to keep the salad fresh.
2: What protein can I add to make this more filling?
Grilled chicken, shrimp, salmon, or chickpeas are great protein additions. If you want to keep it vegetarian, roasted tofu or tempeh also work well.
3: How long do leftovers last in the fridge?
If stored properly in an airtight container, leftovers can last about 3 days. Keep the dressing separate and mix when ready to eat for the best texture.
4: Can I use a different grain instead of quinoa?
Absolutely. Bulgur, couscous, farro, or brown rice are great alternatives that complement the Greek flavors.
5: Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, making this dish a great option for those avoiding gluten. Just ensure other ingredients (like store-bought dressings or toppings) are gluten-free too.
Conclusion
Greek Salad Quinoa Bowls strike the perfect balance between fresh, zesty, and filling. They’re a powerhouse of nutrients, incredibly versatile, and come together in under 30 minutes. Whether you’re looking for a healthy meal prep option, a vegetarian-friendly dish, or just a flavorful salad upgrade, these bowls check all the boxes. Once you try them, they’ll likely become a staple in your weekly meal rotation.
