Modern Greek Quinoa Bowl
Why this recipe works
- Fresh texture contrast: Fluffy quinoa gives the bowl substance, while cucumber, tomatoes and red onion keep each bite crisp and fresh.
- Bright, balanced dressing: Lemon juice cuts through the richness of feta and olives, with olive oil rounding out the sharpness.
- Good for make-ahead lunches: The bowl holds well once chilled, and a quick toss before serving brings the dressing back through the grains and vegetables.
Get the most out of this recipe
Make-ahead tips
- Cool the quinoa first: Let the quinoa cool before mixing so the cucumber stays crisp and the feta keeps its texture.
- Keep it fresher for longer: For the best texture, store the dressing separately and toss it through shortly before serving.
- Chill for a firmer bowl: A short chill helps the grains firm up and gives the lemon, oregano and olive oil time to season the bowl evenly.
Ingredient notes
- Use good olives and feta: Kalamata olives and feta bring most of the savoury depth, so choose versions with a clean, briny flavour.
- Dried or fresh oregano: Dried oregano gives a classic Greek-style dressing flavour; fresh oregano tastes greener and more aromatic.
- Soften sharp onion: If the red onion tastes too strong, soak it briefly in cold water, then drain well before adding it to the bowl.
Ingredient swaps
- Try bulgur instead of quinoa: Bulgur gives the bowl a softer, more traditional grain-salad texture while keeping the same lemony dressing profile.
- Make it dairy-free: Leave out the feta or use a dairy-free feta-style alternative, adding extra olives or herbs to keep the flavour punchy.
- Change the cheese: Goat’s cheese makes the bowl creamier and tangier than feta, though it will give a softer overall texture.
Common mistakes
- Adding hot quinoa: Mixing the quinoa in while hot can soften the vegetables and make the feta collapse into the dressing.
- Forgetting the salty ingredients: Taste before adding extra salt, as feta and Kalamata olives already bring plenty of salinity.
- Freezing the bowl: Freezing is not recommended because cucumber, tomato and feta lose their fresh texture once thawed.
Equipment you'll need
Ingredients
Instructions
- Rinse the quinoa in a sieve under cold running water. Tip into a saucepan with the water and half the fine sea salt, bring to the boil, then cover and simmer on low for 12 minutes. Remove from the heat and leave, covered, for 5 minutes, then fluff with a fork and spread out to cool slightly.
- Meanwhile, dice the cucumber, halve the cherry tomatoes, and finely slice the red onion. Roughly chop the Black Kalamata pitted olives and crumble the feta cheese. Add everything to a mixing bowl.
- Whisk the extra virgin olive oil with the juice of the lemon, dried oregano, black pepper, and the remaining fine sea salt. Add the cooled quinoa to the bowl, pour over the dressing, and toss well. Serve straight away, or chill for at least 30 minutes for a firmer, make-ahead bowl.
Recipe notes
Tips
- Cool the quinoa quickly by spreading it on a tray; this keeps the vegetables crisp and stops the feta from softening too much.
- For a gentler onion flavour, soak the sliced red onion in cold water for 10 minutes, then drain well before mixing.
- If serving to pregnant people, young children, or anyone immunocompromised, use pasteurised feta cheese.
Substitutions
- Replace Quinoa with Bulgur for a more traditional Greek-style grain base.
- Replace Feta cheese with Goat-cheese for a creamier, tangier finish.
- Replace Dried oregano with Fresh oregano for a brighter herbal note.
Storage
- Refrigerate up to 3 days
- Store in a sealed container in the fridge. For best texture, eat chilled or let it sit at room temperature for 10 minutes before serving; toss again to redistribute the dressing.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Milk
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