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Fresh Mediterranean Quinoa Bowl with Creamy Feta

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A vibrant and fresh Mediterranean quinoa bowl featuring nutty quinoa, crisp cucumbers, sun-ripened tomatoes, and a luscious homemade creamy feta. Perfect for quick lunches, potlucks, or light dinners.

Ingredients

Scale
  • 1 cup (185 g) dry quinoa, rinsed well
  • 1 medium cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3/4 cup (about 150 g) homemade creamy feta cheese
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 small garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh sieve until water runs clear. Transfer quinoa to a medium saucepan and add 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
  2. In a blender or food processor, combine 3/4 cup crumbled feta cheese, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, and about 1 tablespoon water. Blend until smooth and creamy. Set aside.
  3. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and chop the parsley and mint. Toss all vegetables and herbs together in a large mixing bowl.
  4. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, juice from 1 large lemon, minced garlic, dried oregano, salt, and black pepper. Adjust seasoning to taste.
  5. Add the cooled quinoa to the vegetable mixture. Pour the dressing over and toss gently until evenly coated. Dollop or swirl the creamy feta on top.
  6. Garnish with extra chopped herbs if desired. Serve immediately or chill for 30 minutes to let flavors meld. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

Rinse quinoa thoroughly to remove bitterness. Let quinoa steam after cooking for fluffiness. Blend feta for a creamy texture or crumble by hand if no blender is available. Toss dressing just before serving to avoid soggy quinoa. Fresh herbs brighten the bowl and add flavor layers. Store creamy feta separately if possible to maintain texture.

Nutrition

Keywords: Mediterranean quinoa bowl, creamy feta, healthy lunch, vegetarian, gluten-free, easy recipe, fresh salad, quick dinner

Find it online: https://flurpchef.com/fresh-mediterranean-quinoa-bowl-recipe-easy-homemade-creamy-feta-delight/