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Fresh Greek Quinoa Bowl with Creamy Tzatziki

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A vibrant and wholesome Greek-inspired quinoa bowl featuring nutty quinoa, fresh veggies, and a creamy homemade tzatziki sauce. Perfect for a quick, light, and satisfying meal.

Ingredients

Scale
  • 1 cup quinoa (uncooked)
  • 2 cups water or low-sodium vegetable broth
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • 1 cup Greek yogurt (full fat or 2%)
  • 1/2 cucumber, grated and squeezed dry
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • Optional toppings: feta cheese crumbles, toasted pine nuts or walnuts, freshly ground black pepper

Instructions

  1. Rinse 1 cup quinoa under cold water for about 30 seconds using a fine mesh sieve to remove bitterness. Drain well.
  2. In a medium pot, combine rinsed quinoa, 2 cups water or vegetable broth, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
  3. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes to steam. Fluff gently with a fork.
  4. While quinoa cooks, grate 1/2 cucumber using a fine grater. Squeeze out excess moisture using a clean towel or paper towels.
  5. In a bowl, whisk together Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, salt, and pepper. Adjust seasoning to taste. Cover and chill until serving.
  6. Halve cherry tomatoes, dice cucumber and red onion, slice kalamata olives, and chop parsley and mint. Set aside.
  7. In a large bowl, combine cooked quinoa with all chopped vegetables, herbs, and sun-dried tomatoes if using. Gently toss to combine.
  8. Portion quinoa mixture into bowls, dollop generously with creamy tzatziki, and sprinkle optional toppings like feta cheese and toasted nuts.
  9. Serve immediately or chill for 15-30 minutes to let flavors meld.

Notes

Rinse quinoa well to remove bitterness. Drain grated cucumber thoroughly to prevent watery tzatziki. Fluff quinoa gently to avoid mushiness. Let tzatziki chill for at least 15 minutes to meld flavors. Prepare quinoa and veggies ahead for quick assembly. Store quinoa and tzatziki separately to maintain freshness.

Nutrition

Keywords: quinoa bowl, Greek quinoa bowl, tzatziki, healthy lunch, Mediterranean recipe, vegetarian, gluten-free, easy dinner

Find it online: https://breezybake.com/fresh-greek-quinoa-bowl-recipe-easy-homemade-creamy-tzatziki-guide/