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Quinoa Greek Village Bowl

Mediterranean cuisineGreek cuisine
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Quinoa Greek Village Bowl

Horiatiki Salata

  1. Vegetable Salads

Prep: 15 min • Cook: 15 min. A bright, modern take on a Greek village salad built on a warm bed of fluffy quinoa, piled with ripe tomatoes, crisp cucumber, sharp red onion, briny Kalamata olives and tangy feta, finished with a lemon-oregano olive oil dressing for a satisfying, weeknight-friendly bowl.

Preparation time
15 min
Cooking time
15 min
Total time
30 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 1 cup quinoa(rinsed well in a fine-mesh sieve)
  • 2 cup water(or low-sodium vegetable broth for cooking quinoa)
  • 3 pcs ripe tomatoes(medium, seeded and diced)
  • 1 pc cucumber(English or Persian, peeled if waxed, diced)
  • 1 pc red onion(small, thinly sliced and separated into rings)
  • 4oz kalamata olives(pitted and halved)
  • 5oz feta cheese(crumbled)
  • 3 tbsp olive oil(extra-virgin for dressing and finishing)
  • 2 tbsp lemon juice(freshly squeezed (about 1 lemon))
  • 1 tbsp fresh oregano(finely chopped, or 1 tsp dried)
  • 2 tbsp fresh parsley(chopped, optional for garnish)
  • 1 tsp salt(adjust to taste)
  • 1/2 tsp black pepper(freshly ground)

Instructions

Quinoa

  1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold water until the water runs clear.
  2. Combine rinsed quinoa and 2 cups water (or broth) in a medium saucepan and bring to a gentle boil.
  3. Reduce heat to low, cover and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender.
  4. Remove from heat, fluff quinoa with a fork and let rest covered for 5 minutes, then transfer to a large bowl to cool slightly.

Dressing

  1. In a small bowl whisk together the olive oil, lemon juice, chopped oregano, salt and black pepper until emulsified.
  2. Taste and adjust seasoning, adding more lemon or salt as desired.

Assembly

  1. Add diced tomatoes, cucumber, sliced red onion and halved olives to the bowl with warm quinoa.
  2. Pour most of the dressing over the quinoa and vegetables, reserving a little to drizzle when serving.
  3. Gently fold in crumbled feta and chopped parsley so cheese stays in chunks, then taste and adjust seasoning.
  4. Serve the Quinoa Greek Village Bowl warm or at room temperature with remaining dressing and extra olive oil if desired.

Nutrition

Servings
4
Serving size (imperial)
9.9 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal160.9 kcal1,802 kcal
Protein15.2 g5.4 g60.8 g
Fat22.8 g8.1 g91.2 g
Carbs48.1 g17.2 g192.4 g

Tips

  • Rinse quinoa thoroughly in a fine-mesh sieve to remove bitterness, then drain well before cooking.
  • Toast dry quinoa briefly in the pot with a drizzle of olive oil first for a nuttier, more complex flavor.
  • Serve chilled or at room temperature, offering extra lemon wedges and good olive oil on the side.

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