Broccoli Pea Feta Quinoa Bowl (Print Version)

A vibrant grain bowl with quinoa, broccoli, peas, feta, and a zesty dressing for a wholesome lunch or dinner.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 2 cups broccoli florets
04 - 1 cup frozen or fresh green peas
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, finely sliced

→ Cheese & Garnish

07 - 3 oz feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and black pepper, to taste

# How to Make It:

01 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
02 - Steam or blanch broccoli florets for 3 to 4 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking process.
03 - If using frozen peas, place in a bowl and cover with boiling water for 2 minutes, then drain. If using fresh peas, blanch for 1 minute and drain.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - In a large mixing bowl, combine cooked quinoa, broccoli, peas, cherry tomatoes, and red onion. Pour the dressing over and toss gently to coat all ingredients evenly.
06 - Divide the grain mixture among serving bowls. Top each portion with crumbled feta cheese and chopped fresh parsley. Serve immediately or refrigerate for up to 2 days.

# Additional Tips::

01 -
  • It comes together in under 35 minutes, making it perfect for those nights when you need dinner on the table without the fuss.
  • You can make it once and eat well for days—it's even better cold the next morning.
  • It's naturally gluten-free and vegetarian, so it works for almost every dietary preference your dinner guests might have.
02 -
  • Don't skip the rinsing step with quinoa—I learned this the hard way by making a grainy, bitter version that nobody wanted to eat.
  • The cold water rinse on the broccoli is crucial; it stops the cooking and keeps the florets from turning that dull, overcooked green.
  • Make the dressing first and let it sit for a few minutes—the flavors meld and become more cohesive than when everything is freshly whisked together.
03 -
  • Taste the dressing on its own before tossing it with the vegetables—this is your one chance to adjust the seasoning without diluting it in the bowl.
  • The secret to this feeling like a complete meal rather than a sad desk lunch is the quality of your olive oil and the freshness of your lemon juice.
Go Back