Greek Quinoa Bowls with Whipped Feta

Ingredients

• 1 ½ cups Quinoa (dry), dry, rinsed
• 1 can Chickpeas, canned no-salt-added, drained and rinsed
• 1 Cucumber, diced
• 1 pint Cherry tomatoes, halved
• ½ Red onion, thinly sliced
• ⅜ cup Kalamata olives, halved
• 4 oz Feta cheese
• ½ cup Plain nonfat Greek yogurt
• 3 tbsp juice Lemon
• 4 tbsp Extra-virgin olive oil
• 2 tsp Dried oregano
• 2 tbsp Fresh dill, chopped
• 1 head Romaine lettuce, chopped
• ½ tsp Black pepper

Method

1. Cook the quinoa in 2.5 cups water, 15 minutes, then rest covered 5 minutes off heat and fluff. Toss warm with 1 tbsp olive oil and 1 tbsp lemon juice so it absorbs the dressing.
2. Whipped feta: blend the feta with the yogurt and 1 tbsp lemon juice for 60 seconds until it is smooth and spreadable. Loosen with a spoon of water if needed.
3. Whisk the remaining lemon juice, 3 tbsp olive oil, oregano and black pepper into a dressing. No salt needed — the feta and olives bring plenty.
4. Toss cucumber, tomatoes, red onion, olives and chickpeas with half the dressing.
5. Build: a swipe of whipped feta on the bottom of each bowl, warm quinoa, romaine, the vegetable mix, the rest of the dressing, and dill over everything.

Notes

✨ The restaurant touch

The whipped feta swiped across the bottom of the bowl instead of crumbled on top. It costs nothing and looks like a $19 lunch.

🧒 For the kids

Serve it as a plate, not a bowl — quinoa in one spot, cucumbers and tomatoes in another, feta dip with pita on the side. Kids who won't eat a mixed bowl will eat every component.

🌿 From the garden

Cucumbers, cherry tomatoes and dill all peak together in late July, which is exactly when you want this.

🥡 Leftovers

Best meal-prep lunch in the collection. Keep dressing separate; assembled bowls hold 4 days.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.