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Greek Grain Bowls

Image of prepared Greek Grain Bowls
  • prep time: 15 min
  • total time: 45 min
  • serves: 4 people
  • calories: 308 1 serving

Most grain bowls rely on the toppings for flavor, but in these Greek Grain Bowls, the quinoa is cooked with a little garlic and herb concentrate, so it has tons of flavor on its own, with no extra prep! Instead of chopping garlic and herbs, more concentrate is used to season the fresh cucumber salad and homemade yogurt sauce that add crunch and creaminess. You're really just assembling these bowls once the quinoa is cooked, finishing with chickpeas, kalamata olives and crumbled feta cheese, so you can even make the quinoa ahead, fluff with a fork and refrigerate until ready to eat. Great as a meatless main dish, you can also top these Greek Grain Bowls with chopped cooked chicken or hard-cooked eggs for extra protein!


  • 2 cups water
  • 1 cup uncooked quinoa, rinsed
  • 7 teaspoons Campbell's® FlavorUp! Rich Garlic & Herb Cooking Concentrate (amount divided in recipe steps below)
  • 1 large cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)
  • 1 1/2 cups halved grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup plain Greek yogurt
  • 1 cup rinsed drained canned chickpeas (garbanzo beans)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced pitted kalamata olives


  • Step 1

    Heat water, quinoa and 6 teaspoons (2 tablespoons) concentrate in a 2-quart saucepan over high heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the quinoa is tender.  Remove the saucepan from the heat and let stand for 10 minutes.  Fluff the quinoa with a fork. 

  • Step 2

    While the quinoa is cooking, place the cucumber, tomatoes and onion into a bowl.  Add 1 tablespoon lemon juice, 1/2 teaspoon concentrate and the oil and toss to coat.  Cover and refrigerate.

  • Step 3

    Stir the yogurt, remaining 1 tablespoon lemon juice and 1/2 teaspoon concentrate in a medium bowl (you can stir in an additional 1 tablespoon water or more until desired consistency).  Cover and refrigerate.

  • Step 4

    Serve the quinoa in bowls, topped with the cucumber-tomato mixture, chickpeas, cheese and olives.  Drizzle with the yogurt mixture.

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Calories 308
Total Fat 8 g
Sat. Fat 2.7 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 1011 mg
Total Carb 43 g
Dietary Fiber 6 g
Sugar 5 g
Protein 13 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 16 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.