Greek Quinoa Power Bowl

Protein-packed quinoa bowl with cucumber, tomatoes, chickpeas, red onion, and feta in a bright lemon-herb dressing.

Nutrition per serving

• 1 cup, uncookedQuinoa
• 1 large, dicedCucumber
• 1 cup, halvedCherry tomatoes
• ¼, dicedRed onion
• 1, dicedRed bell pepper
• 1 can (400g), drainedChickpeas
• ½ cup, crumbledFeta cheese
• 3 tbspLemon juice
• 3 tbspOlive oil
• 1 clove, mincedGarlic
• 2 tbsp, choppedFresh dill
• To tasteSalt and pepper

1. 1

   Cook quinoa according to package directions. Fluff with a fork and let cool slightly.

2. 2

   In a large bowl, combine cooled quinoa, diced cucumber, halved cherry tomatoes, red onion, bell pepper, and chickpeas.

3. 3

   Whisk together lemon juice, olive oil, minced garlic, chopped dill, salt, and pepper.

4. 4

   Pour the dressing over the quinoa mixture and toss to combine.

5. 5

   Top with crumbled feta cheese. Serve at room temperature or chilled.

💡 Tips for Greek Quinoa Power Bowl

• • Use seasonal vegetables for maximum nutrition and flavor.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Roll citrus on the counter before juicing to get more juice out.
• • Grate cheese fresh rather than pre-shredded for better melting and flavor.

Frequently Asked Questions

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