Lemon Herb Quinoa Bowl

/ Bowls / By

Veggie • 20 min • Healthy

This Lemon Herb Quinoa Bowl is bright, refreshing, and packed with Mediterranean flavours. Fluffy quinoa meets crisp vegetables, a zesty lemon dressing, and optional protein for a nourishing, satisfying bowl. Light enough for lunch and filling enough for dinner.

Ingredients

Quinoa Base

  • 1 cup quinoa, rinsed
  • 2 cups water or broth
  • 1 tbsp olive oil (optional for fluffier grains)

Veggies

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, finely chopped
  • 1 cup spinach or mixed greens
  • ¼ cup olives (optional)

Lemon Herb Dressing

  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill or basil, chopped
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

Finish

  • Feta cheese (optional but recommended)
  • Fresh herbs for topping
  • Lemon wedges

To Serve (Optional)

  • Grilled chicken
  • Chickpeas
  • Salmon
  • Roasted vegetables

Step-by-Step Instructions

1. Cook the quinoa

Rinse quinoa under cold water. Combine with water or broth in a pot, bring to a boil, reduce heat, and simmer 12–15 minutes. Fluff with a fork and set aside.

2. Prep the veggies

Chop tomatoes, cucumber, red onion, and greens. Keep them bite-sized for a balanced bowl.

3. Whisk the lemon herb dressing

In a small bowl, mix olive oil, lemon juice, parsley, dill (or basil), honey, Dijon mustard, salt, and pepper until emulsified.

4. Combine ingredients

In a large bowl, toss quinoa with the dressing until well coated. Add veggies and gently fold to avoid crushing them.

5. Finish the bowl

Top with feta, extra herbs, and a squeeze of fresh lemon. Add your protein of choice for a more filling meal.

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Equipment List

  • Medium pot with lid
  • Cutting board + knife
  • Mixing bowls
  • Fork for fluffing quinoa

Notes & Substitutions

  • Make it vegan: Skip the feta or use a dairy-free option.
  • No quinoa? Use couscous, farro, brown rice, or barley.
  • More protein: Add chickpeas, tofu, chicken, or salmon.
  • Extra lemon flavor: Add lemon zest or double the lemon juice.
  • Creamier dressing: Add 1 tbsp Greek yogurt or 1 tsp tahini.

Storage Instructions

  • Refrigerator: 3–4 days (store dressing separately for best texture).
  • Meal prep: Assemble bowls without greens; add them fresh when serving.
  • Freezer: Not recommended due to high water content in vegetables.

Why You’ll Love This Recipe

  • Fresh and bright Mediterranean flavors
  • Nourishing, high-fiber, and protein-friendly
  • Great for meal prep and lunch boxes
  • Naturally gluten-free
  • Customizable with endless add-ins

You may also enjoy our Simple Greek Lemon Potatoes, try the Honey Garlic Shrimp Bowl, or go for a 20 Min Greek Chicken Wrap.