Protein-Packed Greek Quinoa Bowl

Name: Protein-Packed Greek Quinoa Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 cup Kalamata olives, pitted and sliced; 1/2 red onion, finely chopped; 1 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: World Cuisine

I absolutely love this Protein-Packed Greek Quinoa Bowl. It's a vibrant and nutritious dish that not only satisfies my hunger but also fuels my day. The combination of fluffy quinoa, crunchy vegetables, and creamy feta creates a delightful blend of textures and flavors. Each bite is filled with protein, making it perfect for an energizing lunch or a wholesome dinner. Plus, the fresh herbs and tangy dressing elevate it to a whole new level. I can't wait for you to try it and enjoy every spoonful as much as I do!

Created by

Lara

Last updated on 2026-02-09T16:22:27.352Z

When I first created this Protein-Packed Greek Quinoa Bowl, I wanted something nourishing yet flavorful. Combining quinoa with fresh vegetables not only brings a variety of colors to my plate but also packs a punch in terms of nutrition. One key detail is to let the quinoa cool after cooking; it helps maintain its fluffy texture and allows the flavors to meld beautifully.

Another tip I discovered is to make the dressing slightly tangy, as it brightens the dish and complements the feta. Using fresh herbs like dill or parsley really enhances the Mediterranean vibe. Each bowl becomes a delightful experience that I look forward to enjoying at any time of the day.

Why You'll Love This Recipe
Nutritious and filling, perfect for meal prep
Packed with fresh flavors and vibrant colors
Easily customizable with your favorite vegetables

Perfecting the Quinoa

Cooking quinoa can seem tricky, but it’s all about the ratio. Using a 1:2 ratio of quinoa to liquid is key—1 cup of quinoa requires 2 cups of water or broth. Bring the liquid to a boil before adding the rinsed quinoa, then reduce to a low simmer. After about 15 minutes, check the quinoa; it should be fluffy and the liquid fully absorbed. If it's still watery, continue simmering for a couple more minutes. This will ensure a perfect base for your bowl.

Once the quinoa is cooked, let it sit covered for 5 minutes. This step is essential as it allows the grains to steam gently, making them even lighter and fluffier. Fluffing with a fork instead of a spoon helps keep the grains separate, avoiding any mushiness. This fluffy quinoa will serve as a great canvas for the crunchy vegetables and creamy feta.

Crafting the Ideal Dressing

The dressing is a crucial component, providing a bright, tangy flavor that ties the dish together. Using a whisk to combine olive oil, red wine vinegar, and Dijon mustard creates an emulsion, which adds a silky texture to the dressing. Taste as you go; adjust the seasoning with salt and pepper to match your personal preference. A little more vinegar can enhance the tanginess if desired, especially to counterbalance the creaminess of the feta cheese.

For added depth, consider incorporating a teaspoon of honey or maple syrup to balance the acidity of the vinegar. It’s a simple yet effective enhancement that can elevate the overall flavor profile. If you're looking for a lighter option, try using lemon juice instead of red wine vinegar, providing a fresh citrus note that complements the Mediterranean ingredients.

Serving and Storing Your Bowl

This Protein-Packed Greek Quinoa Bowl is incredibly versatile and can be served in various ways. For a more substantial meal, pair it with grilled chicken or shrimp for added protein. If you want to keep it plant-based, chickpeas or lentils make excellent additions. Top with a dollop of tzatziki or a sprinkle of pine nuts for extra flavor and crunch. It’s best enjoyed chilled or at room temperature, making it perfect for lunches on the go.

If you're planning to make this dish ahead of time, store the quinoa and veggies separately from the dressing. This will prevent the veggies from becoming soggy. The quinoa bowl will keep well in the fridge for up to 4 days, and the flavors only deepen with time. When ready to enjoy, simply add the dressing and toss everything together. You can also freeze the cooked quinoa for up to a month; just thaw it in the refrigerator before assembling your bowl.

Ingredients

Gather the following for your Protein-Packed Greek Quinoa Bowl:

For the Quinoa Bowl

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup Kalamata olives, pitted and sliced
1/2 red onion, finely chopped
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped

For the Dressing

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

These ingredients create a satisfying and colorful meal.

Instructions

Follow these steps to prepare your Protein-Packed Greek Quinoa Bowl:

Cook the Quinoa

In a medium saucepan, bring the water or vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Prepare the Dressing

In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Whisk until nicely blended.

Combine Ingredients

In a large bowl, fluff the quinoa with a fork. Add the cherry tomatoes, cucumber, olives, red onion, feta, parsley, and dill. Drizzle the dressing over the top and toss gently to combine.

Serve

Divide the quinoa mixture into bowls and serve chilled or at room temperature.

Enjoy your delicious and healthy bowl!

Pro Tips

Try adding grilled chicken or chickpeas for an extra protein boost. You can also swap out the vegetables based on what you have on hand.

Ingredient Substitutions

One of the great things about this quinoa bowl is its adaptability. If you don’t have Kalamata olives, green olives or even capers can provide a briny kick. Similarly, if you’re not a fan of feta, consider crumbled goat cheese or a dairy-free alternative like cashew cheese to maintain that creamy texture without compromising flavor.

For the vegetables, feel free to swap in whatever you have on hand. Bell peppers, shredded carrots, or even roasted zucchini can work beautifully in this recipe. You can also use cooked grains like farro or bulgur instead of quinoa for a different texture and flavor profile. This flexibility allows you to enjoy the dish year-round, regardless of seasonal produce.

Troubleshooting Common Issues

If you find your quinoa has a bitter taste, it may not have been rinsed well enough. Always rinse quinoa thoroughly under cold water before cooking to remove saponins, which can impart bitterness. If your grains end up mushy, it’s likely that too much liquid was used or they were overcooked. Keep an eye on the cooking process and follow the timing closely for the perfect texture.

Another common issue is having too much dressing left over. A simple solution is to scale down the dressing ingredients. For this recipe, a teaspoon of mustard and 2 tablespoons of olive oil can still pack a flavorful punch with less quantity. Adjust based on how dressed you like your bowls without overwhelming the other ingredients.

Questions About Recipes

→ Can I make this ahead of time?

Yes, this bowl keeps well and can be stored in the refrigerator for up to 3 days.

→ Can I substitute quinoa with another grain?

Absolutely! Feel free to use farro, bulgur, or even rice as an alternative.

→ Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, making this dish suitable for a gluten-free diet.

→ How can I make it vegan?

Simply omit the feta cheese or use a vegan feta alternative to make the dish fully vegan.