Meal Kit

Greek Quinoa Grain Bowl

with English cucumber, feta, and Sweety Drop peppers

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • Info
    5⅓ oz. Plain Greek Yogurt
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • Info
    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)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Wire-Mesh Strainer
  • 1 Small Pot
  • 1 Small Bowl

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. 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. 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. 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. 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. 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.

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