These quinoa mediterranean bowls with herb yogurt dressing are a cool, healthy and refreshing meal for the summer!
Cool meals for the summer!
In the summer I always want a cold, refreshing lunch. Very rarely do I want to be cranking up the stove in our no AC, 1890’s kitchen.
So, I am always thinking of cold lunches to make so when lunch time comes, I don’t have to cook. And this quinoa mediterranean bowl is one of my favorites!
Make a big batch for the week!
Another reason I love making these quinoa mediterranean bowls is because you can make a big batch and have it as an easy and healthy on hand meal for the week. It’s even easy to pack up for a picnic or on-the-go-lunch!
I have found making 2 cups of uncooked quinoa results in a ton of quinoa to use all week!
It’s healthy and DELICIOUS!
Another reason I love this meal is because it is healthy! If you can eat grains, quinoa has a great source of protein and fiber. Instead of rice which is mainly a carb, quinoa is a great grain alternative.
With this recipe, you can pack in a lot of veggies that you might not just eat on their own. When it comes to eating veggies, I am like a little kid. I need them dressed up and mixed with other things to really enjoy them. This recipe does a great job of that.
Quinoa Mediterranean Bowl Recipe
Just like with most salads you can make these ratios to taste. If you don’t like cucumbers, you can leave them out. Or if you are not an olive fan, you can leave them out. The combo of cucumber, tomato and olives really make these have a mediterranean flavor, but you do you!
I will say, the kalamata olives are the only ones I really like, but if you preferred green, or plain black, go for it!
This is a recipe for a large batch that could last you many meals through out the week.
2 cups of quinoa
4 cups of water
1 large cucumber (or 3-4 mini cucumbers)
1 pint of cherry or grape tomatoes
10 oz jar of Kalamata Olives
2 cup of cooked chicken cubed
Optional Toppings:
Here are some other things we have thrown in this bowl before and are DELICIOUS as well.
Hummas
Tahini Sauce
Sweet Relish ** (a personal favorite of mine in these bowls).
Pickled onions
Shredded carrots
Chickpeas
Feta Cheese
Another note
I have also eaten this with out chicken many times. Like I mentioned above, quinoa has a good amount of protein, so if you are short on meat, or are wanting a lighter meal, I have found myself able to be filled up with out the chicken.
What really makes these bowls amazing is that you can make them your own or use what you have!
Instructions
Bring 4 cups of water and two cups of quinoa to a boil in a sauce pan on high heat.
Reduce heat to low and allow to cook until quinoa is fluffy and all the water is gone. Take off the heat source right away so it doesn’t stick to the bottom of the pan.
- This can be done at any time. If you are a meal prep person, you can make it ahead of time and let it cool in the fridge. Or you can make it right before you eat lunch.
- I prefer to eat this cold, so I like it ahead of time.
Next chop up your cucumbers in to fourths, if you are using a large cucumber. Or sliced up the mini cucumbers for a bite size piece.
Half cherry tomatoes.
Cube up the cooked chicken. * Time saving hack: I use rotisserie chicken a lot when making these. It makes for really quick meal prep.
Mix quinoa, cucumbers, chicken and olives in a large mixing bowl.
Put in the fridge until you are ready to eat!
Herb Yogurt Dressing
This herb yogurt dressing just makes this salad bowl sing! If you have an herb gardener, this is a great way to use up some of your herbs.
While you can use any herbs and I am sure it would be delicious, I recommend using parsley and mint. Last year I had an over abundance of parsley and this was a great way to use it.
The dressing would be good with just about any salad, or even on chicken, potatoes or steak. So make it in bulk if you like it!
Herb Yogurt Dressing Recipe
The inspiration of this recipe came from a YouTube Channel I frequent, Pro Home Cooks. I tweaked some of the measurements and added honey to this dressing recipe to make it my own.
1/2 cup fresh parsley
1/2 cup fresh mint
Juice of 2 lemons
3 tsp of minced garlic
salt and pepper to taste
3/4 cup olive oil
1/2 cup yogurt
2 tbsp honey
Instructions:
Place parsley, mint, garlic, lemon juice and salt and pepper in a food processor. Blend it together for about 1 minute.
With the slow pour feature, turn on the food processor again on high and slowly pour in the olive oil. This will emulsify it. Turn off the food processor and add in the yogurt and honey. Mix together again on high for about 15-30 seconds until well mixed.
Always taste test it! Add more honey, more salt or pepper, or more lemon juice to get the flavor you like!
Drizzle the herb yogurt dressing with the quinoa mediterranean bowl right before serving!
Quinoa Mediterranean Bowls with Herb Yogurt Dressing
This refreshing salad bowl is a amazing cool and healthy meal for the summer, especially with this delicious herb yogurt dressing!
Ingredients
- 2 cups of quinoa
- 4 cups of water
- 1 large cucumber (or 3-4 mini cucumbers)
- 1 pint of cherry or grape tomatoes
- 10 oz jar of Kalamata Olives
- 2 cup of cooked chicken cubed
Herb Yogurt Dressing
- 1/2 cup fresh parsley
- 1/2 cup fresh mint
- juice of two lemons
- 3 tsp of minced garlic
- salt and pepper to taste
- 3/4 cup olive oil
- 1/2 cup greek yogurt
- 2 tbsp honey
Instructions
- Bring 4 cups of water and two cups of quinoa to a boil in a sauce pan on high heat.
- Reduce heat to low and allow to cook until quinoa is fluffy and all the water is gone. Take off the heat source right away so it doesn't stick to the bottom of the pan.
- Next chop up your cucumbers in to fourths, if you are using a large cucumber. Or sliced up the mini cucumbers for a bite size piece.
- Half cherry tomatoes.
- Cube up the cooked chicken. * Time saving hack: I use rotisserie chicken a lot when making these. It makes for really quick meal prep.
- Mix quinoa, cucumbers, chicken and olives in a large mixing bowl.
- Put in the fridge until you are ready to eat!
Herb Yogurt Dressing - Place parsley, mint, garlic, lemon juice and salt and pepper in a food processor. Blend it together for about 1 minute.
- With the slow pour feature, turn on the food processor again on high and slowly pour in the olive oil. This will emulsify. Turn off the food processor and add in the yogurt and honey. Mix together again on high for about 15-30 seconds until well mixed.
- Always taste test it! Add more honey, more salt or pepper, or more lemon juice to get the flavor you like!
- When ready to serve, drizzle over quinoa mediterranean bowl for a delicious, refreshing summer meal!
Notes
Make these mediterranean bowls your way! Here are some other toppings that are delicious in these bowls too.
Chickpeas
Hummas
Tahini sauce/paste
Feta Cheese
Pickled Onions
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