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
Vegetarian
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)

  • 1¼ cups Tri Color Quinoa
  • 1 English Cucumber
  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • 1 Lemon
  • 1½ oz. Sweety Drop Peppers
  • 1½ oz. Pitted Kalamata Olives
  • 3 Oregano Sprigs
  • Info
    5⅓ oz. Plain Greek Yogurt
  • Info
    2 oz. Feta Cheese

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
    1297
  • Carbohydrates
    65g
  • Fat
    25g
  • Protein
    22g
  • Sodium
    639mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Quinoa
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Make the Vinaigrette
    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 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.

  • Step 4 - Make the Yogurt-Cucumber Sauce
    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 ¼ tsp. salt and a pinch of pepper.

  • Step 5 - Plate the Dish
    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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