Meal Kit
Greek Quinoa Grain Bowl
with English cucumber, feta, and Sweety Drop peppers
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk
-
Under %{max_calories} caloriesVegetarian
Chef
Scott Gorsky
Give your lunch or dinner a major upgrade with this Greek salad-inspired quinoa bowl. We've taken all the fresh, clean flavors of Greek salad and swapped out the lettuce for protein-packed quinoa for that perfect marriage of flavor and nutrition. The gang's all here: cucumber, Kalamata olives, tangy feta, and sweet-spicy Sweety Drop peppers all brought together with a fresh oregano vinaigrette. Top it off with a dollop of tangy tzatziki sauce, and you've got a satisfying vegetarian dish that won't weigh you down.
In Your Box (serves 2)
- 1 English Cucumber
- 1¼ cups Tri Color Quinoa
-
5⅓ oz. Plain Greek Yogurt
- 1 Lemon
- 4 oz. Grape Tomatoes
-
2 oz. Feta Cheese Crumbles
- 1 Shallot
- 1½ oz. Sweety Drop Peppers
- 1½ oz. Pitted Kalamata Olives
- 3 Oregano Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) MqgbG4Pn
-
Calories1250
-
Carbohydrates225g
-
Net Carbs223g
-
Fat18g
-
Protein56g
-
Sodium840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Wire-Mesh Strainer
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 Cook the Quinoa
Rinse quinoa in a wire-mesh strainer. Bring a small pot with rinsed quinoa, 2 1/2 cups water, and 1/2 tsp. salt to a boil over high heat. Reduce heat to a simmer and cover. Cook 18-20 minutes, or until water is absorbed and quinoa grains have "sprouted." Set aside. Rinse wire-mesh strainer clean.
-
2 Prepare the Ingredients
Trim cucumber, halve lengthwise, and remove seeds with a spoon. Cut half into 1/4" dice. Grate other half and drain 5 minutes in wire-mesh strainer. Halve grape tomatoes. Peel and mince shallot. Zest lemon, halve, and juice. Drain Sweety Drop peppers and coarsely chop. Halve olives. Stem and coarsely chop oregano.
-
3 Make the Vinaigrette
Combine 1 Tbsp. lemon juice, shallot, half the oregano (reserve remaining for yogurt-cucumber sauce), and 3 Tbsp. olive oil in a small mixing bowl. Whisk to combine and season with 1/2 tsp. salt and a pinch of pepper. Add vinaigrette to pot with still-warm quinoa and stir to combine. Wipe small mixing bowl clean.
-
4 Make the Yogurt-Cucumber Sauce
In bowl used for vinaigrette, combine yogurt, grated cucumber, lemon zest, 1 Tbsp. lemon juice, and remaining oregano (reserve a pinch for garnish). Season with 1/4 tsp. salt and a pinch of pepper.
-
5 Plate the Dish
Place a serving of quinoa on a plate. Top with (or artfully arrange) Sweety Drop peppers (to taste), tomatoes, diced cucumber, olives, and crumbled feta. Top with yogurt sauce or serve on side. Garnish with reserved oregano.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
