Mediterranean Quinoa Bowl with Feta and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Fluffy quinoa tossed with cucumber, cherry tomatoes and red bell pepper, dressed with olive oil and lemon and finished with crumbled feta. This Mediterranean-inspired vegan recipe, ready in about 35 minutes, pairs Quinoa, Cucumber, Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook quinoa according to package instructions, then let cool.
  2. Step 2: In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, and red bell pepper.
  3. Step 3: Toss with olive oil and lemon juice until coated. Top with feta cheese and serve.

Frequently asked questions

How long does Mediterranean Quinoa Bowl with Feta and Lemon take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mediterranean Quinoa Bowl with Feta and Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Mediterranean Quinoa Bowl with Feta and Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mediterranean Quinoa Bowl with Feta and Lemon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mediterranean Quinoa Bowl with Feta and Lemon?

Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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