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The Mediterranean diet has long been celebrated for its rich flavors and numerous health benefits. Characterized by an abundance of fruits, vegetables, whole grains, legumes, nuts, and healthy fats, this diet not only delights the palate but also promotes heart health, supports weight management, and reduces the risk of chronic diseases. One dish that embodies the essence of this vibrant culinary tradition is the Garden Fresh Mediterranean Quinoa Bowl. This nourishing meal is not just a feast for the eyes but also a wholesome, balanced option that can be enjoyed by everyone, from vegetarians to those seeking gluten-free alternatives.

This Sleeper Ina Garten Recipe Is My Favorite Weekday Lunch

Brighten up your meals with this Garden Fresh Mediterranean Quinoa Bowl! Packed with protein-rich quinoa, juicy cherry tomatoes, crunchy cucumber, and creamy feta, this delicious dish is perfect for a light lunch or dinner. Simply combine fresh veggies with a zesty dressing for a flavorful meal ready in just 45 minutes. Serve it cold or at room temperature and savor the Mediterranean goodness. A healthy, colorful option that’s sure to impress!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and sliced

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

Salt and black pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

    While the quinoa is cooking, prepare the vegetables. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, Kalamata olives, and parsley.

      In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and black pepper until well combined.

        Once the quinoa has cooled slightly, add it to the vegetable mixture. Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.

          Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.

            Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together. This dish can be enjoyed cold or at room temperature.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4