with English cucumber, feta, and Sweety Drop peppers
Prep & Cook Time:30-40 min.
Cook Within:7 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Before You Cook
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
Cook the Quinoa
Rinse quinoa in a wire-mesh strainer. Bring a small pot with rinsed quinoa, 2 ½ cups water, and ½ 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.
Prepare the Ingredients
Trim cucumber, halve lengthwise, and remove seeds with a spoon. Cut half into ¼" 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.
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 ½ tsp. salt and a pinch of pepper. Add vinaigrette to pot with still-warm quinoa and stir to combine. Wipe small mixing bowl clean.
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 ¼ tsp. salt and a pinch of pepper.
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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