Vegetarian quinoa and feta bowl

Vegetarian quinoa and feta bowl with quinoa, feta, cucumber, tomato and olive oil: an easy recipe for a fresh, hearty bowl with a Mediterranean character.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 510 kcal per serving
• Protein: 16 g
• Fat: 28 g
• Carbs: 42 g

Ingredients

• 60g quinoa
• 50g feta
• 50g cucumber
• 50g tomato
• 1 tbsp olive oil

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Rinse the quinoa thoroughly and cook in lightly salted water until done. Drain if needed and let the steam escape briefly.
2. Cut the cucumber and tomato into small dice. Crumble the feta into rough pieces.
3. Let the quinoa cool a little and put it in a bowl or storage container. Carefully fold in the cucumber, tomato and feta.
4. Drizzle with the olive oil and toss everything loosely. Season to taste with a little salt and pepper if needed.
5. Leave the bowl to stand briefly so the flavours can come together.
6. To serve, stir the quinoa and feta bowl carefully once more and enjoy it slightly chilled or at room temperature.

Good to know

A bowl like this is often just right when you want something fresh and uncomplicated. It's quick to make and still a proper meal.

Swaps

Feta → cottage cheese (also provides protein). Quinoa → millet (also provides fibre and is gluten-free). Cucumber → pepper (contains vitamin C). Olive oil → avocado oil (milder flavour, also mainly monounsaturated fatty acids).

Allergens

Contains milk (feta); quinoa is naturally gluten-free. Small pieces of veg are usually well suited to children, and in pregnancy, only use feta made from pasteurised milk.