Bright, herby, and satisfying: this quinoa bowl is the kind of lunch that keeps you full without weighing you down. Everything comes together in about 30 minutes, and it keeps beautifully for meal prep.
Ingredients (serves 2)
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 lemon (zest and juice)
- 2 tbsp olive oil
- 1 clove garlic, grated
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup crumbled feta
- Big handful of fresh parsley, dill, and mint, chopped
- Black pepper to taste
Instructions
- Simmer the quinoa in the broth for 15 minutes, then rest 5 minutes off the heat and fluff.
- Whisk the olive oil, lemon zest and juice, and garlic into a quick dressing.
- Toss the warm quinoa with the dressing, then fold in the tomatoes, cucumber, and herbs.
- Top with feta and black pepper, and finish with one more squeeze of lemon.
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Add grilled chicken or chickpeas for extra protein, and pack leftovers for tomorrow - the flavors get even better overnight.
Love fresh, simple bowls like this? Our Heart Healthy Mediterranean Cookbook has 100+ more.