Greek Quinoa Bowl With Feta, Cucumber and Herbs
One cup of dry quinoa becomes three cups cooked, which is exactly enough for four bowls with leftovers. Toasting the grain first takes four minutes and changes the flavor from flat to nutty.
Quinoa has a coating of saponin on the outside that tastes soapy if it is not rinsed. Most packaged quinoa is pre rinsed, but a 30 second rinse in a fine mesh strainer costs nothing and removes the risk entirely. It also helps the grains stay separate once cooked.
Toast the Grain Before Adding Water
Dry quinoa in a hot pot with a little oil for three to four minutes, stirring until it smells like toasted nuts and starts to click. That browning builds flavor that survives the dressing. Skipping it gives you a bowl that tastes mostly of whatever you put on top.
The liquid ratio is 1 to 2 by volume, one cup of quinoa to two cups of water or stock. Bring it to a boil, drop the heat to the lowest setting, cover, and leave it for 15 minutes. Then take it off the burner and let it sit covered for 5 more before fluffing.
Dress While the Grain Is Warm
Warm quinoa absorbs dressing the way warm pasta absorbs sauce. If you let it cool completely first, the dressing sits on the surface and the bowl tastes separated. Spread the cooked grain on a sheet pan for 5 minutes to take the edge off, then toss with the vinaigrette while it is still warm to the touch.
Salt the Cucumber Separately
Cucumber holds a lot of water and will dilute the whole bowl within an hour if it goes in untreated. Halve it, scoop out the seeds, dice it, and toss it with a pinch of salt in a strainer for 10 minutes. The salt pulls out excess water, and the cucumber stays crisp instead of leaking into everything else.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable stock
- 1 English cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1/2 small red onion, thinly sliced
- 5 oz feta, crumbled
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp kosher salt and 1/4 tsp black pepper
- 1/4 cup chopped parsley and mint
Steps
Rinse, then toast the quinoa
Rinse the quinoa in a fine mesh strainer for 30 seconds. Warm 1 tablespoon of olive oil in a saucepan over medium heat, add the grain, and toast 3 to 4 minutes until it smells nutty and starts to click.
Simmer 15 minutes, then steam off heat
Add the water and a pinch of salt, bring to a boil, then cover and drop the heat to the lowest setting for 15 minutes. Take it off the burner and let it stand covered 5 minutes before fluffing with a fork.
Salt the cucumber while it cooks
Toss the diced cucumber with 1/4 teaspoon of salt in a strainer and let it drain 10 minutes. Pat it dry before adding it to the bowl. This keeps the finished salad from going watery.
Whisk the vinaigrette in the bottom of the bowl
In a large serving bowl, whisk the remaining olive oil, vinegar, oregano, salt, and pepper. Building the dressing in the bowl you will serve from means one less thing to wash.
Toss warm grain with dressing
Add the warm quinoa to the dressing and toss until every grain is coated. Let it sit 5 minutes so the grain takes on the vinaigrette rather than shedding it.
Fold in the cold ingredients last
Add the cucumber, tomatoes, olives, onion, and herbs and fold gently. Top with crumbled feta just before serving so it keeps its shape.
Keeping This Good on Day Three
- Store the grain and the fresh vegetables separately if you can. Combined, the bowl is best within 24 hours.
- Add a can of drained chickpeas for about 6 extra grams of protein per serving without changing anything else.
- Red quinoa holds its shape better than white in a make-ahead bowl; tri-color is a reasonable middle ground.
Nutrition per serving
| Calories | 395 kcal |
| Protein | 15 g |
| Carbohydrates | 42 g |
| Fat | 19 g |
| Sodium | 720 mg |
