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Mediterranean Quinoa Bowl

Christina Liva
mbg Food Contributor By Christina Liva
mbg Food Contributor
Christina Liva is a writer, recipe developer, and former mbg food editor. She founded Yay Lunch and is currently based in Virginia.

Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl

Serves 2

For the bowl

  • 10 grape tomatoes, halved
  • 2 small cucumbers, seeded and sliced
  • 10 olives
  • 3-4 chives, roughly chopped
  • 2 small chunks of feta (optional)
  • 2 cups of prepared quinoa
  • olive oil
  • salt + pepper

For the Lemon Parsley Vinaigrette

  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • handful of parsley, chopped
  • salt + pepper

Preparation

1. Combine the tomatoes, cucumber, olives and feta in a mixing bowl. Season with salt and pepper and drizzle with about a tablespoon of olive oil. Mix to combine.

2. To make the dressing: add the lemon and vinegar to a small mixing bowl. Slowly whisk in the olive oil until incorporated. Add the parsley and season with salt and pepper.

3. Divide the quinoa between two bowls (or containers). Evenly distribute the veggie mixture and top with dressing (or pack the dressing in a separate container if you're taking it with you.

Photography by V.K. Rees

Recipes + Styling by Christina Liva

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