Quinoa Mediterranean Bowl

About This Recipe

This vibrant grain bowl brings together fluffy quinoa, roasted red peppers, zucchini, and cherry tomatoes, topped with Kalamata olives, crumbled feta, and a lemon-olive oil dressing. Packed with anti-inflammatory ingredients like extra-virgin olive oil and colourful vegetables, it is a nourishing meal that supports whole-body wellness.

Ingredients

Serves 2

• 150 gquinoa, rinsed
• 1 mediumred bell pepper, diced
• 1 mediumzucchini, diced
• 150 gcherry tomatoes, halved
• 60 gKalamata olives
• 60 gfeta cheese, crumbled
• 3 tbspextra-virgin olive oil
• 1 tbsplemon juice
• 1 tspdried oregano

Instructions

1. 1

   Cook the quinoa

   Combine quinoa with 300 ml water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy. Fluff with a fork.

2. 2

   Roast the vegetables

   Toss bell pepper, zucchini, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast at 200 °C (400 °F) for 18–20 minutes until tender and slightly charred.

3. 3

   Make the dressing

   Whisk remaining olive oil with lemon juice, oregano, salt, and pepper.

4. 4

   Assemble

   Divide quinoa between bowls. Top with roasted vegetables, olives, and crumbled feta. Drizzle with the lemon dressing and serve.

Variations

• •

  Add grilled chicken or chickpeas for extra protein.

• •

  Stir in a handful of baby spinach while the quinoa is still warm.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Serve cold as a salad or reheat the quinoa and vegetables.

Frequently Asked Questions