Mediterranean Quinoa Bowl

Recipe

Main Dish
Mediterranean Quinoa Bowl

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4.58 out of 5 stars
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12 ratings

Recipe Data

4
Servings
5min
Prep
25min
Total

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Description

We're obsessed with this vegetarian quinoa salad. It's an ideal side dish for cookouts, but with an egg on top, it becomes a filling lunch or dinner. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 c.Hy-Vee Select tri-color quinoa, cooked and cooled
1 ½ c.Hy-Vee Short Cuts riced cauliflower and broccoli
½ c.Hy-Vee Short Cuts chopped tomatoes
½ c.Hy-Vee Short Cuts chopped white onions
½ c.Hy-Vee Soiree feta cheese
¼ c.Gustare Vita balsamic vinegar
¼ c.Hy-Vee honey
¼ c.fresh parsley, chopped
4Hy-Vee large eggs

Things To Grab

  • Medium bowl
  • Small bowl
  • Whisk
  • Small saucepan
  • 4 serving bowls or airtight containers for storage

Directions

  1. In a medium bowl, combine cooled quinoa, riced cauliflower and broccoli, tomatoes, white onion, and feta cheese; set aside.

  2. Combine balsamic vinegar, honey, and parsley in a small bowl whisking to combine. Pour over quinoa mixture and refrigerate until ready to serve.

  3. In a small saucepan, add 4 eggs and cover with cool water. Bring to a boil over medium heat. Cover; remove eggs from heat and let stand 12 minutes. Run eggs under cold water to cool and remove shells. Slice each egg in half.

  4. To serve, divide quinoa mixture between 4 bowls, top with two slices hard boiled eggs.

  5. Store prepared quinoa bowl in airtight containers in the refrigerator for up to 5 days.

Nutrition facts

Servings

330 Calories per serving
1 1/4 c. quinoa and 1 hard boiled egg

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 205mg
  • Sodium: 270mg
  • Total Carbohydrates: 46g
  • Protein: 15g

Daily Values

0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen