Spinach and Feta Grain Bowl (Printable)

Vibrant Mediterranean bowl featuring wilted spinach, tangy feta, and fresh vegetables atop wholesome grains

# What You'll Need:

→ Grains

01 - 1 cup quinoa, uncooked
02 - 2 cups vegetable broth

→ Vegetables

03 - 4 cups fresh spinach, washed and chopped
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1 red bell pepper, diced
07 - 1 small red onion, thinly sliced

→ Dairy

08 - 3/4 cup feta cheese, crumbled

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 1/2 tablespoons fresh lemon juice
11 - 1 teaspoon honey
12 - 1 garlic clove, minced
13 - Salt and freshly ground black pepper to taste

→ Optional Toppings

14 - 2 tablespoons toasted pine nuts
15 - Fresh parsley, chopped

# Directions:

01 - In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
02 - In a large skillet over medium heat, add 1 tablespoon olive oil. Add chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat.
03 - In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, honey, minced garlic, salt, and pepper until emulsified.
04 - Divide cooked quinoa evenly among 4 serving bowls. Top each with sautéed spinach, cherry tomatoes, cucumber, bell pepper, and red onion.
05 - Sprinkle crumbled feta cheese evenly over each bowl. Drizzle with prepared dressing.
06 - Garnish with toasted pine nuts and fresh parsley. Serve immediately at desired temperature.

# Expert Advice:

01 -
  • It comes together in about 35 minutes, which means lunch tomorrow without the stress.
  • The dressing is so simple it feels like cheating—just oil, lemon, and a whisper of honey—but somehow it ties everything together beautifully.
  • You can prep ingredients the night before and assemble bowls in the morning, perfect for people who actually plan ahead (unlike me).
02 -
  • If you cook the grains too long or use too much liquid, they'll turn mushy and the whole bowl loses its appeal—measure carefully and check doneness a minute or two early.
  • Don't dress the bowl more than 15 minutes before eating, or the vegetables will start to weep and the whole thing gets soggy and sad.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes if you buy them raw—they'll taste fresher and brighter than pre-toasted ones sitting in your pantry.
  • Warm the bowls before you assemble if you're serving this hot; it keeps everything at the right temperature longer and feels somehow more intentional.
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