Tomato Basil Quinoa Bowl

Tomato Basil Quinoa Bowl

Fluffy quinoa tossed with juicy tomatoes, fresh basil, and a bright lemon dressing.

Total 45 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This bowl layers tender quinoa with ripe tomatoes, torn basil, and crumbled feta for a light but satisfying meal. A simple lemon-olive oil dressing ties the flavors together, making it equally suited for a quick lunch or a side dish at dinner. Serve warm or chilled depending on the season.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, finely diced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • black pepper, to taste

Method

  1. In a 6-quart saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

  3. Remove from heat and let the quinoa stand, covered, to finish steaming.

  4. Fluff the quinoa with a fork and spread it onto a baking sheet to cool slightly.

  5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and black pepper to make the dressing.

  6. In a large bowl, combine the cooled quinoa, cherry tomatoes, basil, feta, and red onion.

  7. Pour the dressing over the quinoa mixture and toss gently to coat evenly.

  8. Taste and adjust seasoning with additional salt and pepper, then serve warm or chilled.

Rate this recipe

★ 3.7 (1)

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    Tomato Basil Quinoa Bowl

    This bowl layers tender quinoa with ripe tomatoes, torn basil, and crumbled feta for a light but satisfying meal. A simple lemon-olive oil dressing ties the flavors together, making it equally suited for a quick lunch or a side dish at dinner. Serve warm or chilled depending on the season.

    45 min 4 servings 265 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1/2 teaspoon salt
    • 2 cups cherry tomatoes, halved
    • 1/2 cup fresh basil leaves, torn
    • 1/2 cup crumbled feta cheese
    • 1/4 cup red onion, finely diced
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • black pepper, to taste

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

    3. 3

      Remove from heat and let the quinoa stand, covered, to finish steaming.

    4. 4

      Fluff the quinoa with a fork and spread it onto a baking sheet to cool slightly.

    5. 5

      In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and black pepper to make the dressing.

    6. 6

      In a large bowl, combine the cooled quinoa, cherry tomatoes, basil, feta, and red onion.

    7. 7

      Pour the dressing over the quinoa mixture and toss gently to coat evenly.

    8. 8

      Taste and adjust seasoning with additional salt and pepper, then serve warm or chilled.