Recipes, meal planning ideas and more. Delivered from our family to yours.
To manage your email preferences, click here.
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!
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.