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Fresh Greek Quinoa Bowl Recipe Easy Homemade with Creamy Tzatziki Sauce

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A fresh and satisfying Greek quinoa bowl featuring fluffy quinoa, crisp vegetables, briny olives, salty feta, and a creamy homemade tzatziki sauce. Perfect for a quick, nourishing meal or meal prep.

Ingredients

Scale
  • 1 cup (185g) quinoa, rinsed well
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) kalamata olives, pitted and sliced
  • 1 small red onion, finely chopped (optional)
  • 1/2 cup (75g) feta cheese, crumbled
  • 2 tablespoons fresh dill, chopped
  • 1 cup (240g) full-fat Greek yogurt, plain and unsweetened
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 1 tablespoon fresh mint, chopped (optional)

Instructions

  1. Rinse 1 cup (185g) quinoa under cold water using a fine mesh strainer until the water runs clear to remove bitterness.
  2. Transfer quinoa to a medium saucepan with 2 cups (475ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
  3. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
  4. While quinoa cooks, dice 1 medium cucumber and halve 1 cup (150g) cherry tomatoes. Finely chop 1 small red onion and slice 1/2 cup (75g) kalamata olives. Set aside.
  5. Grate half a cucumber using a box grater or microplane, then squeeze out excess water using a clean kitchen towel or paper towels.
  6. In a mixing bowl, combine 1 cup (240g) Greek yogurt, grated cucumber, 1 minced garlic clove, 2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 2 tablespoons chopped fresh dill, and salt to taste. Whisk until creamy and well combined. Adjust lemon or salt as needed.
  7. In a large bowl, combine cooled quinoa, diced cucumber, cherry tomatoes, red onion, sliced olives, and 1/2 cup (75g) crumbled feta cheese. Toss gently to mix.
  8. Drizzle the creamy tzatziki sauce over the quinoa mixture and toss lightly to coat evenly, or serve the sauce on the side if preferred.
  9. Garnish with extra dill or freshly ground black pepper before serving.

Notes

Rinse quinoa thoroughly to remove bitterness. Let quinoa cool before mixing to keep vegetables crisp and prevent feta from melting. Remove excess moisture from grated cucumber for a creamy tzatziki sauce. Keep tzatziki separate if packing for lunch to avoid sogginess. Can be customized with proteins or grain alternatives.

Nutrition

Keywords: Greek quinoa bowl, tzatziki sauce, healthy lunch, Mediterranean salad, quinoa recipe, easy meal prep, vegetarian, gluten-free

Find it online: https://sofiaspice.com/fresh-greek-quinoa-bowl-recipe-easy-homemade-with-creamy-tzatziki-sauce/