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This Greek Quinoa Bowl Recipe is a fresh mix of your favorite Greek ingredients topped over gluten-free quinoa. You can mix things up but I like adding hummus, vegetables, greens, olives, feta cheese and artichokes to my quinoa bowl.
If you are looking for a fresh, satisfying meal that is easy to throw together, this Greek Quinoa Bowl is for you! It is one of those recipes that feels like a real meal but comes together in about 30 minutes, which makes it perfect for busy weeknights or meal prep lunches.
I love how versatile this bowl is, you start with a base of fluffy, gluten-free quinoa and then pile on all of your favorite Greek-inspired toppings: creamy hummus, chickpeas, kalamata olives, artichoke hearts, feta cheese and plenty of fresh vegetables. Every bite is packed with Mediterranean flavor. This is also a great option if you are trying to work more plant-based meals into your week. It is filling, nutritious and keeps well in the fridge, so you can prep everything ahead of time and build your bowls throughout the week. Whether you are feeding your family or just yourself, this Greek Quinoa Bowl is one you will keep coming back to. If you like quinoa salads try my Lentil Quinoa Salad, Greek Quinoa Salad or this Mediterranean Quinoa Salad.
Recipe Ingredients You’ll Need
For exact ingredient amounts and instructions, see the full recipe card below.
- Quinoa: The base of this bowl is fluffy, gluten-free quinoa.
- Vegetables: I love loading my bowls with whatever I have on hand, tomatoes, cucumber, bell peppers, red onion, artichokes and radishes are some of my favorites. I also love adding pickled red onions, sumac onions or pickled vegetables.
- Olives: Kalamata olives are my go-to here, but any olives you love will work. For something extra special, try my Lemon Marinated Olives!
- Beans: Chickpeas are my first choice, but white beans, black beans or red beans all add a nice protein boost.
- Cheese: Crumbled feta is a must! It adds that salty, creamy bite that ties the whole bowl together.
Recipe Tip: I like making my own dressings like this 4 Ingredient Creamy Dill Salad Dressing or this Tahini Yogurt Dressing to serve with the bowls.
Ways to Modify Your Bowl
- Dressing: I love creating a dressing or sauce using ingredients in my pantry. You can create a tzatziki sauce, lemon juice, 4 Ingredient Creamy Dill Salad Dressing or a Tahini Yogurt Dressing using yogurt.
- Grains: You can use any grain you have on hand including brown rice, farro, bulgur or barley.
- Vegetables: Once again check your fridge and add any vegetables you have. You can add roasted vegetables like these Mediterranean Roasted Vegetables to your bowl. If you are doing raw I especially love carrots, cucumber, tomatoes and bell peppers.
- Protein: Adding protein to your bowl is a great way to give yourself that extra energy. You can do a protein like this Mediterranean Salmon, a Tandoori Grilled Chicken or a Easy Grilled Flank Steak with Chimichurri Sauce. If you are a vegetarian try tofu or adding beans like chickpeas or white beans.
How to Make a Greek Quinoa Bowl
Step 1: Prepare Quinoa: Rinse the quinoa under water using your hands to make sure it all gets rinsed well. In a medium pot boil the 1 cup water. Add the quinoa and a 1/2 teaspoon of salt and bring to a boil to cook quinoa. When the water begins to boil, turn the heat to low and simmer with the cover on for about 10-15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
Step 2: Mix Salad Ingredients: While the quinoa cools put the chickpeas, bell pepper, tomatoes, olives, roasted red peppers, cucumber, peperoncinis, feta cheese, artichoke hearts, radishes, green onions, and fresh herbs into small bowls or on a platter.
Step 3: Assemble Bowls: Pour the quinoa in a bowl and set with the platter. Let your guests or family create their own bowl- first they will add the quinoa and then layer on the other ingredients. Serve with hummus, Greek yogurt or a dressing.
If you like bowls try my Mediterranean Salmon Bowl, Easy Mediterranean Hummus Bowl or this Slow Cooker Shredded Beef Hummus Bowls.
Recipe Tips
- Rinse your quinoa well. This removes the natural coating called saponin, which can make quinoa taste bitter. Just run it under cold water for a minute before cooking.
- Cook quinoa in broth for extra flavor. Swap the water for vegetable or chicken broth to give your quinoa a richer, more savory base.
- Let the quinoa cool before assembling. Adding warm quinoa to your toppings can wilt the fresh vegetables. Spreading it out on a sheet pan speeds up the cooling process.
- Prep everything ahead of time. Store the quinoa and toppings in separate containers in the fridge so you can build fresh bowls throughout the week.
- Make it a build-your-own bowl. Set everything out on a platter and let your family or guests customize their own bowls, it is a fun and easy way to feed a crowd.
- Add your dressing right before serving. If you dress the bowl too early the quinoa will soak it up. Keep the dressing on the side until you are ready to eat.
- Boost the protein. Add grilled chicken, Mediterranean salmon or extra chickpeas to make this bowl even more filling.
Storage Instructions & Make-Ahead
- Refrigerator: Store any leftover Greek Quinoa Bowl ingredients in an airtight container in the refrigerator for up to 4 days. For best results, store the quinoa and toppings separately so everything stays fresh and crisp. The quinoa tends to soak up any dressing as it sits, so keep the dressing on the side and add it fresh when you are ready to eat. You may also want to add a little extra dressing or a squeeze of fresh lemon juice before serving to brighten everything back up.
- Meal Prep Tip: This bowl is a great candidate for meal prepping! Cook a big batch of quinoa at the start of the week and chop all of your vegetables and store them in individual containers. When you are ready to eat, just pull everything out and assemble your bowl in minutes. It makes for a quick and lunch or dinner all week long.
- What to Store Separately: A few ingredients are best added fresh rather than stored with the rest of the bowl. If possible, wait to add the feta cheese, fresh herbs like parsley, mint and dill, and the pine nuts until right before serving. The herbs can wilt and the pine nuts can soften over time, so keeping them separate keeps your bowl tasting its best.
Recipe FAQ
Yes! This is a great meal prep recipe. Store the quinoa and toppings separately in airtight containers in the fridge for up to 4 days. When you’re ready to eat, just assemble your bowl and add your dressing.
A simple lemon vinaigrette, tzatziki, tahini dressing or a creamy dill dressing all pair beautifully. You can also just drizzle with olive oil and a squeeze of fresh lemon juice for something light.
Absolutely! Grilled Greek Chicken, Mediterranean salmon, Greek shrimp or even leftover Beef Souvlaki are all great additions. For a vegetarian protein boost, add extra chickpeas or some crispy baked tofu.
More Mediterranean Recipes
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Mediterranean Bean Salad
Vegetarian
Mediterranean Hummus Toast with Za’atar
Vegetarian
Loaded Hummus Pitas
Mediterranean
Greek Quinoa Salad
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Greek Quinoa Bowl Recipe
Ingredients
- 1/2 cup of quinoa
- 1 cup water
- 1/2 teaspoon salt
- 1 cup chickpeas, drained and rinsed
- 1 red bell pepper, seeds removed, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted, halved
- 1/3 cup roasted red peppers, chopped
- 1 medium english cucumber, diced
- 1/4 cup peperoncinis, chopped
- 1/2 cup feta cheese, crumbled
- 1 cup of artichoke hearts, quartered
- 3-4 radishes, sliced
- 5 green onions, white and green parts chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped {optional}
- 2 Tablespoons fresh dill, chopped
- 1/4 cup pine nuts
Instructions
- Rinse the quinoa under water using your hands to make sure it all gets rinsed well.
- In a medium pot boil the 1 cup water. Add the quinoa and a 1/2 teaspoon of salt and bring to a boil.
- When the water begins to boil, turn the heat to low and simmer with the cover on for about 10-15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
- While the quinoa cools put the chickpeas, bell pepper, tomatoes, olives, roasted red peppers, cucumber, peperoncinis, feta cheese, artichoke hearts, radishes, green onions, parsley, mint and dill into small bowls or on a platter.
- Pour the quinoa in a bowl and set with the platter.
- Let your guests or family create their own bowl- first they will add the quinoa and then layer on the other ingredients.
- Serve with hummus, Greek yogurt or a dressing.
Notes
- Rinse your quinoa well before cooking to remove any bitterness.
- Cook quinoa in vegetable or chicken broth instead of water for extra flavor.
- Let the quinoa cool completely before assembling your bowl so it does not wilt the fresh vegetables.
- Store the quinoa and toppings in separate airtight containers in the fridge for easy meal prep throughout the week.
- Add your dressing right before serving so the quinoa does not soak it all up.
- Wait to add the feta, fresh herbs and pine nuts until right before serving for the best texture and flavor.
- Boost the protein by adding grilled chicken, Mediterranean salmon or extra chickpeas.
- Set everything out on a platter and let your family build their own bowls — it is a great way to feed a crowd!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had forgotten about this “recipe” that has become a staple for so long that I no longer follow a recipe for it, just the method of so many wonderful flavors layered together. I like to also add your Turkish Chicken Kebabs meat if I have leftover of that to the bowls.
I love this one! So glad you found it again. I love that you add the chicken kabobs- great idea!