Mediterranean Olive and Quinoa Bowl

Name: Mediterranean Olive and Quinoa Bowl
Total time: 30 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1/2 cup quinoa; 1 cup water; 1/4 cup mixed olives (green and black), pitted and chopped; 1/4 cup cherry tomatoes, halved; 1/4 cucumber, diced; 1 tablespoon olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh parsley for garnish

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30 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Quinoa An equal amount of couscous, cooked according to its package directions.
Fresh parsley An equal amount of fresh mint, chopped.
Lemon juice An equal amount of red wine vinegar for a similarly bright dressing.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein9 g

Carbohydrates43 g

Fat16 g

Fiber 6 g · Sugar 3 g · Sodium 650 mg

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This vibrant Mediterranean Olive and Quinoa Bowl combines the briny goodness of olives with protein-rich quinoa, fresh veggies, and a zesty lemon dressing. It's a nutritious and satisfying main dish perfect for a light lunch or dinner.

Main Dish Mediterranean

Steps

Rinse the quinoa under cold water and drain.
In a small pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let it sit for 5 minutes.
Fluff the quinoa with a fork and let it cool slightly.
In a bowl, combine the chopped olives, cherry tomatoes, and cucumber.
In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Add the cooled quinoa to the vegetable mixture, pour the dressing over, and toss to combine.
Garnish with fresh parsley before serving.

Tips for Mediterranean Olive and Quinoa Bowl

The quinoa is ready when the grains look translucent and their little tails have unfurled; avoid letting it sit uncovered too long or it may dry out.
For a less watery bowl, use firm cucumber and juicy but intact cherry tomatoes; excess moisture can dilute the lemon dressing.
Chop the olives finely and taste before adding much salt, since their briny flavor can season the whole bowl.

Drink pairing

A crisp, dry rosé
Its bright, refreshing character complements the lemon dressing and briny olives without overpowering the fresh vegetables.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers in a covered container within 2 hours and keep for 3–4 days. Serve chilled or bring to room temperature; toss before serving if the dressing has settled.