Quinoa Mediterranean Bowl

Here is a healthy quinoa mediterranean bowl (aka full, satisfying meal) that is super easy to make and just as tasty the next day.

*Also goes great with bread, mozzarella and tomato slices drizzled in an olive oil & vinegar dressing.  And red wine, of course!

Variations on this quinoa bowl (or “salad”) make for great go-to dishes…see my Mexican and Asian versions.  For this mediterranean version, I worked off of this recipe from


  • 1 cup uncooked quinoa
  • 1 cucumber
  • 1 red onion (only use half)
  • Cherry tomatoes
  • Feta cheese (light version)
  • 2 tbsp olive oil and balsamic or red wine vinegar
  • 1/4 cup kalamata olives
  • 1 fresh lemon (only use half)
  • Salt and pepper


  1. Cook 1 cup of quinoa in a rice cooker, fluff and set aside to cool
  2. Peel and dice the cucumber
  3. Chop up half of the onion
  4. quarter or halve the cherry tomatoes
  5. Pit and slice the olives, if not pre-pitted and sliced
  6. Toss all of the veggies in with the quinoa
  7. Squeeze juice from half of the lemon over the quinoa mix
  8. Pour a couple of tablespoons of the olive juice into the mixture
  9. Drizzle the olive oil and vinegar over the mixture
  10. Sprinkle with salt and pepper
  11. Add the crumbled feta and mix it all together
  12. Serve chilled

Quinoa Salad

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