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Mediterranean Quinoa Bowl
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Ingredients
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Step by step
Method
4 steps
- 1
Rinse 1 cup dry quinoa, then simmer with 1¾ cups water, covered, over low heat for 15 minutes. Rest off the heat 5 minutes, then fluff with a fork — you want separate fluffy grains, not a wet porridge.
- 2
Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 grated garlic clove, 1 tablespoon chopped parsley, and ½ teaspoon kosher salt into a bright dressing.
- 3
Divide the quinoa into bowls and top with 1 can (15 oz) rinsed chickpeas, 1 diced cucumber, 1 cup halved cherry tomatoes, ⅓ cup sliced Kalamata olives, and ⅓ cup crumbled feta.
- 4
Drizzle with the dressing and serve warm or chilled. You want a bright quinoa bowl with crunchy veg, briny olives, and creamy feta — not gummy quinoa or a bland undressed pile.