Quick Weeknight Meals: Mediterranean Quinoa Bowl

By Carolyn Williams, PhD, RD | May 9, 2019 | Rally Health

Quinoa bowl

Ready-to-eat grain pouches make these grain bowls a snap to toss together. If you’d rather cook your own grain, substitute 3 cups of cooked, slightly cooled quinoa for the 2 (8-oz.) packages. Any leftovers? Assemble and refrigerate additional grain bowls for a quick lunch tomorrow.

Serves 4

Cook Time: 3 minutes

Total Time: 15 minutes


¾ cup quartered cherry tomatoes

¾ cup chopped cucumber

6 Tbsp. balsamic or red wine vinaigrette, divided

2 (8-oz.) packages ready-to-heat quinoa

2 Tbsp. chopped fresh basil

1 cup baby spinach

1 (15-oz.) can unsalted chickpeas, rinsed and drained

1/3 cup crumbled feta cheese

8 pitted kalamata olives


1. Combine tomatoes, cucumber, and 2 Tbsp. dressing in a small bowl, stirring to combine.

2. Heat quinoa in microwave according to package directions. Place in mixing bowl, and let cool slightly. Add basil and dash each of salt and pepper; toss gently with a fork to combine.

3. Divide spinach evenly among 4 bowls, and top with quinoa mixture. Top each bowl evenly with tomato mixture, chickpeas, cheese and olives. Drizzle 1 Tbsp. dressing over each bowl.

NUTRITION FACTS: Calories 376; Total Fat 14g (Saturated Fat 3g); Cholesterol 11mg; Sodium 530mg; Total Carbs 47g (Dietary Fiber 8g, Total Sugars 4g, Added Sugars 0g); Protein 13g

Copyright © 2019 Rally Health, Inc. All rights reserved.


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