Mediterranean Quinoa Bowl
This Mediterranean Quinoa Bowl is filled with cucumbers, tomatoes, onions, and feta and drizzled in a simple, homemade tzatziki sauce, making it a healthy vegetarian meal.
Servings: 2
Ingredients
for the bowl:
- 2 cups quinoa cooked
- 1 cup cucumber sliced
- 1 cup grape tomatoes sliced
- 1/4 cup red onion diced
- 1/4 cup feta cheese or more
for the tzatziki sauce:
- 1/2 cucumber grated; moisture squeezed out
- 1 cup plain Greek yogurt
- 2 garlic cloves minced
- 2 tbsp lemon juice
- 2 tsp fresh dill
- pinch of salt and pepper
Instructions
- For the sauce: Grate cucumbers into a nut milk bag, or on top of a few paper towels, then squeeze the moisture out over the sink. Transfer the cucumbers to a bowl, then add the remaining sauce ingredients and stir to combine; set aside.
- Divide the cooked quinoa into 2 bowls, then add the cucumbers, tomatoes, red onion, and feta cheese on top.
- Drizzle a few tablespoons of tzatziki over the quinoa and enjoy!
Notes
*Calories are per serving and are an estimation
*You will have leftover tzatziki sauce; store it in a sealed container for up to 2 weeks, but note that it will get more garlicky the longer it sits (not that that's a bad thing!)
*Add-ins: If you want to bulk up this bowl, try adding: cooked chicken, roasted chickpeas, kalamata olives, sun-dried tomatoes, and/or roasted red peppers
*Meal prep: This bowl is quite easy to make ahead; simply cook the quinoa and store it in a container, store the chopped veggies in a container and the tzatziki in a separate smaller container. Then, assemble everything before you're ready to eat!
Nutrition
Calories: 721kcal | Carbohydrates: 120g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 230mg | Potassium: 1395mg | Fiber: 14g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 23mg | Calcium: 211mg | Iron: 9mg
