Description
These Mediterranean Quinoa Bowls offer a nutritious, plant-forward meal perfect for busy weeknights. Featuring fluffy quinoa topped with crisp cucumbers, briny olives, and tangy feta, the dish is tied together by a vibrant, smoky roasted red pepper sauce. This versatile, vegetarian-friendly bowl is quick to assemble, customizable for picky eaters, and brings authentic Mediterranean flavors to your table with minimal effort.
Ingredients
1 16-ounce jar roasted red peppers, drained
1 clove garlic, peeled
1/2 teaspoon salt
Juice of one fresh lemon
1/2 cup extra-virgin olive oil
1/2 cup whole almonds
2 cups cooked quinoa
2 cups fresh baby spinach or mixed greens
1 cup cucumber, diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
Instructions
Place the roasted red peppers, garlic, salt, lemon juice, olive oil, and almonds into a food processor or high-speed blender.
Pulse or blend the sauce ingredients until smooth and creamy. Adjust salt to taste and set aside.
Divide the cooked quinoa into serving bowls.
Top each bowl with a handful of fresh greens, diced cucumber, and olives.
Drizzle generously with the roasted red pepper sauce.
Sprinkle with crumbled feta cheese and serve immediately.
Notes
Store the sauce in an airtight container in the refrigerator for up to 5 days. You can customize your bowls by adding chickpeas, cherry tomatoes, or red onion. To make this vegan, omit the feta cheese or substitute with a dairy-free alternative.
- Prep Time: 15
- Cook Time: 5
- Category: Dinner
- Method: Blending and Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 15mg