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Mediterranean Quinoa Bowl
Warm quinoa with spinach, tomato, and lemon dressing.
$12.90 estimated ingredients
Ingredients
- quinoa — 1.5 cup Store item: StarKist Smart Bowls® Latin Citrus Tuna with Quinoa & Beans Pouch $1.25
- broth — 3 cup Store item: Kettle & Fire Beef Broth 32 oz $3.99
- spinach — 3 cup Store item: Spinach $1.49
- tomato — 2 each Store item: Hunt’s Tomato Paste $1.29
- lemon — 1 each Store item: Goya Lemon Juice $3.49
- oil — 2 tbsp Store item: Blue Bonnet Vegetable Oil Sticks $1.39
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How to prepare
About this recipe
Mediterranean Quinoa Bowl combines fluffy quinoa with wilted spinach, fresh tomato, and lemon dressing—a light, bright dinner or lunch. This mediterranean recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 20 minutes of cooking.
What you will need ready
- 1.5 cup quinoa
- 3 cup broth
- 3 cup spinach
- 2 tomato
- 1 lemon
- 2 tbsp oil
Step-by-step
- Rinse 1.5 cup quinoa if package directs. Cook in 3 cup broth per package until fluffy; fluff with fork.
- Mince garlic if using. Heat half the 2 tbsp oil in a pan; wilt 3 cup spinach 2 minutes.
- Dice 2 tomato. Juice 1 lemon.
- Toss warm 1.5 cup quinoa with spinach and 2 tomato.
- Whisk remaining 2 tbsp oil with lemon juice, salt, and pepper.
- Drizzle dressing over quinoa mixture; toss well.
- Taste and adjust salt and lemon.
- Serve warm or at room temperature.
- Top with feta if you have it—optional upgrade.
- Divide into bowls.
Serving
Serve as a light main or side to grilled chicken. Refrigerate up to 3 days; dress lightly if making ahead.
Cook tips
- Cook quinoa in broth for more flavor than water.
- Wilt spinach just until collapsed.
- Season dressing before tossing—hard to fix after.
- Room-temperature bowls suit this dish in summer.