I remember the exact moment I fell for Greek Quinoa and Feta Power Bowls. It was a sweltering Tuesday, and I was staring into my fridge after a long day of recipe testing. I was tired, hungry, and wanted something that felt like a hug but wouldn’t weigh me down. If you love the vibrant flavors of the Mediterranean, you might also enjoy this easy Greek shrimp scampi with feta and olives for another quick dinner idea.
I had some leftover quinoa from a failed baking experiment (that’s a story for another day!). I also had a block of feta and a sad-looking cucumber. Throwing it all together felt like a last resort. But that first bite? It was a revelation. It was fresh, filling, and packed with flavor. I knew I had to share it.
I published this recipe a few years ago after that fateful fridge raid, and it’s become one of my most-loved healthy dinner bowls. It’s my go-to for a gluten free lunch that actually satisfies. It proves that eating well doesn’t have to be complicated or boring.
Recipe Overview
- Cuisine: Greek-Inspired
- Category: Main Course, Salad, Meal Prep
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Why This Recipe is So Special
What makes this bowl special is how everything works together. It’s not just a salad. It’s a complete, balanced meal in one dish.
The quinoa gives you a protein and fiber boost that keeps you full. The creamy feta and tangy lemon dressing brighten everything up. Each forkful is a perfect mix of textures and tastes.
I also love this technique for the quinoa. We cook it in broth instead of water. This one simple swap builds a deep, savory flavor right from the start. It makes all the difference.
The Full Ingredient List
Here’s everything you’ll need. I promise, it’s all simple stuff you can find at any grocery store. The quality of your feta and olive oil really matters here!
- 1 cup uncooked quinoa, rinsed well
- 2 cups low-sodium vegetable or chicken broth
- 1 large English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 1 small red onion, finely diced
- 1 large bell pepper (any color), diced
- 1 cup pitted Kalamata olives, halved
- 6-8 ounces good-quality block feta cheese, cubed
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
For the Lemon-Herb Dressing:
- 1/3 cup extra virgin olive oil
- Juice of 2 large lemons (about 1/3 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
My Step-by-Step Method
Follow these steps, and you’ll have a gorgeous, healthy meal ready in no time. It’s almost as easy as tossing everything in a bowl!
Greek Quinoa and Feta Power Bowls Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Greek Quinoa and Feta Power Bowls Recipe!
Nutrition Information
- First, rinse your quinoa in a fine-mesh strainer under cold water. This removes its natural bitter coating. It’s a step you should never skip.
- In a medium saucepan, bring the broth to a boil. Add the rinsed quinoa, give it a stir, and reduce the heat to low. Cover and simmer for about 15 minutes, or until the liquid is absorbed.
- While the quinoa cooks, make your dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Set it aside.
- Chop all your fresh veggies—the cucumber, tomatoes, red onion, and bell pepper. Halve the olives and cube the feta. Give the herbs a rough chop.
- When the quinoa is done, fluff it with a fork and transfer it to a large, wide bowl to cool slightly for 5-10 minutes. This keeps the veggies crisp.
- Now, assemble! Add all the chopped vegetables, olives, and herbs to the bowl with the warm quinoa. Gently fold everything together.
- Pour about three-quarters of the dressing over the mixture and toss to combine. Taste it! Add the remaining dressing if you like it zestier.
- Finally, gently fold in the cubed feta cheese. You want to keep those beautiful cubes intact. Serve immediately or chill for later.
My Top Tips for Success
- Rinse Your Quinoa: I know I already said it, but it’s that important. Unrinsed quinoa can taste soapy and bitter.
- Let the Quinoa Cool a Bit: Adding the veggies to piping hot quinoa will make them wilt and go soft. A slightly warm base is perfect.
- Use Block Feta: The pre-crumbled stuff in a tub is often drier and less flavorful. A block you cube yourself is creamier and tastes so much better.
- Make it a Meal Prep Hero: This is one of my favorite weight loss meals to prep. Keep the dressing separate until you’re ready to eat. The bowls stay fresh for up to 4 days in the fridge.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to! Here’s how to fix them.
Soggy Bowls: This happens if you dress the quinoa while it’s steaming hot, or if you dress the whole batch days ahead. Let the quinoa cool first, and store dressing separately for meal prep.
Bland Quinoa: Cooking quinoa in plain water is a missed opportunity. Using broth is my secret weapon for instant flavor. It’s a total game-changer.
Mushy Feta: If you stir the feta in too aggressively, it will break down and turn your whole bowl pink and mushy. Be gentle when you fold it in at the very end.
NUTRITION INFORMATION
- Calories: ~480
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 7g
- Sugar: 8g
- Protein: 16g
*Nutrition is an estimate per serving and will vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use a different grain?
Absolutely! If you’re not a quinoa fan, this works great with cooked farro, bulgur wheat (not gluten-free), or even couscous. The method is the same.
Is this recipe good for meal prep?
It’s fantastic! Just keep the dressing in a small separate container or jar. Add it and give everything a good stir right before you eat to keep the texture perfect.
How can I add more protein?
For an extra protein boost, add a can of rinsed chickpeas or some leftover shredded rotisserie chicken. Grilled shrimp or sliced steak are also delicious additions on top. Speaking of shrimp, if you’re looking for another fantastic Greek seafood dish, try this Greek shrimp scampi with feta.
Leave a Reply! (I’d Love to Hear From You!)
Did you make these power bowls? I truly love hearing from you. Did you add your own twist with some grilled chicken or a different herb? Tell me all about it in the comments below! Your notes and star ratings help other home cooks find their new favorite recipe. For more Mediterranean inspiration, check out my recipe for a classic Greek shrimp scampi dinner. Happy, healthy eating, friends!
