Mediterranean Quinoa Bowl

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 468.4
  • Total Fat: 19.1 g
  • Cholesterol: 24.0 mg
  • Sodium: 1,183.0 mg
  • Total Carbs: 58.8 g
  • Dietary Fiber: 9.4 g
  • Protein: 17.7 g

View full nutritional breakdown of Mediterranean Quinoa Bowl calories by ingredient
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inspired from Sprouted inspired from Sprouted
Number of Servings: 5


    2 Cups Quinoa, dry
    1 Broccoli stalk
    4 to 6 oz. Block of Feta Cheese, cut in cubes
    1 Cup Roasted Red Peppers, cut in slivers (I use jarred in the off season)
    1/2 cup dry roasted Cashews, no salt
    2 Tbsp. Rosemary, finely chopped
    2 tsp. Dried Oregano
    Generous pinch of Sea Salt
    Fresh Ground Pepper
    1 Meyer Lemon
    1 Tbsp. Good Quality Olive Oil


1. For the quinoa, typically, bring four cups water and two cups dry quinoa to a boil. Cover and simmer for about 15 minutes. Place the broccolini right on top after ten minutes (who wants to dirty another pot?) and cover to finish the quinoa and the broccolini will steam on top. Remove the broccolini to a cutting board, and transfer the quinoa to a large bowl and fluff with a fork.
2. Toss the red pepper slivers, cashews, rosemary, dried oregano and salt and pepper to the quinoa and stir. Give the broccolini a rough chop and toss it in the bowl. Squeeze the juice of the entire meyer lemon (avoiding seeds) and the olive oil, stir again.
3. Lastly, cut the feta into small cubes (easiest if done straight from the fridge or even let it sit in the freezer for a few minutes). Add the cubes to the quinoa and give it a gentle fold. At this point, it is probably a tad warmer than room temperature, which is great. If you’d rather it cold, let it sit in the fridge for about 30 minutes to cool down.

Number of Servings: 5

Recipe submitted by SparkPeople user MADEMCHE.

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