Description
Experience a vibrant blend of fresh ingredients in this Mediterranean Buddha Bowl, perfect for meal prep or a satisfying dinner.
Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red or yellow), chopped
- ½ cup Kalamata olives, pitted
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley or basil, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, cover, and reduce heat. Cook for about 15 minutes until tender.
- While quinoa cooks, prepare the veggies: halve cherry tomatoes, dice cucumbers, and chop bell peppers.
- Fluff cooked quinoa in a large bowl. Add cherry tomatoes, cucumbers, bell peppers, and Kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the mixture and toss gently to coat.
- Top with crumbled feta and chopped herbs before serving.
Notes
- For added protein, consider mixing in chickpeas or grilled chicken.
- Feel free to swap veggies based on seasonal availability.
- Store leftovers in an airtight container for up to four days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 30mg