Sun-Dried Tomato and Herb Quinoa Bowl
A nutrient-packed bowl featuring fluffy quinoa, sun-dried tomatoes, and fresh herbs, tossed in a lemony olive oil dressing for a satisfying vegetarian meal. This mediterranean-inspired vegetarian ready in about 30 minutes pairs (uncooked) quinoa, oil-packed, chopped sun-dried tomatoes, chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 (uncooked) quinoa
- 3 tbsp, oil-packed, chopped sun-dried tomatoes
- 1/4 cup, chopped fresh basil
- 2 tbsp, chopped fresh parsley
- 1 lemon
- 3 tbsp olive oil
- 1 clove garlic
- 1 can (15 oz, drained and rinsed) chickpeas
- 1/2 medium, diced cucumber
- 1/4 cup, crumbled feta cheese
Instructions
- Step 1: Rinse quinoa (1 cup uncooked) under cold water, then cook with 2 cups water in a saucepan over medium-high until boiling. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 2: While quinoa cooks, whisk lemon juice (from 1 lemon), olive oil (3 tbsp), and minced garlic (1 clove) in a small bowl.
- Step 3: Fluff cooked quinoa with a fork, then fold in sun-dried tomatoes (3 tbsp), basil (1/4 cup), parsley (2 tbsp), chickpeas (1 can, drained), and cucumber (1/2 medium, diced).
- Step 4: Toss everything with lemon dressing until evenly coated, then top with crumbled feta cheese (1/4 cup) just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato and Herb Quinoa Bowl take to make?
Total time is about 30 minutes (15 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 Sun-Dried Tomato and Herb Quinoa Bowl?
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 (uncooked) quinoa from drying out.
Can I substitute ingredients in Sun-Dried Tomato and Herb Quinoa Bowl?
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 Sun-Dried Tomato and Herb Quinoa Bowl 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 Sun-Dried Tomato and Herb Quinoa Bowl?
Mediterranean vegetarian 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.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
