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Mediterranean Quinoa Bowl

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
55 min
SERVINGS
6 servings
Lunch Dinner
Mediterranean Quinoa Bowl
Ingredients
  • 1/2 cup pine nuts
  • 2 cups water
  • 1 cup quinoa
  • 2 cups chopped fresh spinach
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup halved grape tomatoes
  • 1/2 cup halved Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced red onion
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • salt and ground black pepper to taste
Instructions
1
Preheat a cooking vessel over a medium-high thermal setting, and sauté pine nuts within the hot skillet until they emit an aromatic fragrance and undergo a toasted transformation, approximately 5 minutes.
2
Combine water and quinoa in a heat-conductive container. Elevate the heat to its maximum level, then decrease it to a medium-low thermal setting, cover the container, and allow the mixture to simmer gently, stirring occasionally, until the quinoa has attained a tender consistency and the water has been fully absorbed, roughly 15 minutes. Remove the container from the heat source and permit it to rest for 5 minutes; use a utensil to fluff the quinoa, allowing it to cool to room temperature.
3
Mix the cooked quinoa with a medley of ingredients including spinach, kidney beans, tomatoes, olives, feta cheese, and onion in a bowl.
4
Combine olive oil, vinegar, lemon juice, oregano, salt, and pepper in a bowl. Whisk the ingredients together until they form a smooth, cohesive dressing; drizzle this dressing over the quinoa mixture and toss to coat.