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Quinoa Greek Village Bowl
Quinoa Greek Village Bowl
Classic DishHoriatiki Salata
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
Instructions
Quinoa
- 1Rinse the quinoa thoroughly in a fine-mesh sieve under cold water until the water runs clear.
- 2Combine rinsed quinoa and 2 cups water (or broth) in a medium saucepan and bring to a gentle boil.
- 3Reduce heat to low, cover and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender.
- 4Remove from heat, fluff quinoa with a fork and let rest covered for 5 minutes, then transfer to a large bowl to cool slightly.
Dressing
- 1In a small bowl whisk together the olive oil, lemon juice, chopped oregano, salt and black pepper until emulsified.
- 2Taste and adjust seasoning, adding more lemon or salt as desired.
Assembly
- 1Add diced tomatoes, cucumber, sliced red onion and halved olives to the bowl with warm quinoa.
- 2Pour most of the dressing over the quinoa and vegetables, reserving a little to drizzle when serving.
- 3Gently fold in crumbled feta and chopped parsley so cheese stays in chunks, then taste and adjust seasoning.
- 4Serve the Quinoa Greek Village Bowl warm or at room temperature with remaining dressing and extra olive oil if desired.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 15 g
- Fat
- 23 g
- Carbs
- 48 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 15 g |
| Fat | 23 g |
| Carbs | 48 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.
