Greek · Lunch
Greek Salad Grain Bowl
A Mediterranean grain bowl built on cooked quinoa topped with crumbled feta, cucumber, tomato, red onion, and Kalamata olives, dressed with olive oil, red wine vinegar, and dried oregano. Fresh and tangy, it is finished with a scatter of fresh parsley and served at room temperature.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
456Calories
15.8gProtein
22.4gFat
48.2gCarbs
7.8gSugar
8.3gFiber
1248mgSodium
56mgChol
9.5gSat Fat
617mgPotassium
405mgCalcium
3.7mgIron
0.7mcgVitamin B12
21mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Slice the cucumber and red onion; chop the tomato and parsley on a cutting board. Pit the olives.
2
In a mixing bowl, combine the cooled quinoa, cucumber, tomato, red onion, and olives until evenly distributed.
3
Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper, then pour over and toss.
4
Plate
Transfer to a serving dish, top with crumbled feta, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g feta cheese, crumbled
- 1 cup180g quinoa, cooked
- 1 cup120g cucumber
- 1 cup120g tomato
- 11 small red onion
- 1616 Kalamata olives, pitted
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
