Denver Garden-Raised Tomato & Herb Quinoa Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, protein-packed bowl featuring heirloom tomatoes from City Floral's 2026 list, tossed with lemon-herb quinoa and garden-fresh herbs for a Colorado-inspired meal. This mediterranean-inspired vegetarian ready in about 40 minutes pairs quinoa, cherry tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups cherry tomatoes
• 1/4 cup fresh basil
• 3 tbsp fresh parsley
• 1 lemon
• 3 tbsp olive oil
• 1 medium avocado
• 1/2 cup feta cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse quinoa under cold water in a fine-mesh strainer until water runs clear, then combine with 2 cups water in a saucepan. Bring to a rolling boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, dice 1 cup cherry tomatoes and place in a bowl. Finely chop 1/4 cup basil and 3 tbsp parsley, then add to tomatoes with 2 tbsp olive oil, juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper; toss to coat and let sit for 10 minutes to meld flavors.
3. Step 3: Once quinoa is cooked, fluff with a fork and let cool for 5 minutes. Add cooled quinoa to tomato mixture and gently fold together. Slice 1 medium avocado and arrange on top, then crumble 1/2 cup feta cheese over the bowl. Serve immediately while quinoa is warm.