Meal Kit
Greek Quinoa Grain Bowl
with English cucumber, feta, and Sweety Drop peppers
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
Chef
Scott Gorsky
Give your lunch or dinner a major upgrade with this Greek salad-inspired quinoa bowl. We've taken all the fresh, clean flavors of Greek salad and swapped out the lettuce for protein-packed quinoa for that perfect marriage of flavor and nutrition. The gang's all here: cucumber, Kalamata olives, tangy feta, and sweet-spicy Sweety Drop peppers all brought together with a fresh oregano vinaigrette. Top it off with a dollop of tangy tzatziki sauce, and you've got a satisfying vegetarian dish that won't weigh you down.
In Your Box (serves 2)
- 1 English Cucumber
- 1¼ cups Tri Color Quinoa
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5⅓ oz. Plain Greek Yogurt
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Feta Cheese Crumbles
- 1 Shallot
- 1½ oz. Sweety Drop Peppers
- 1½ oz. Pitted Kalamata Olives
- 3 Oregano Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) MqgbG4Pn
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Calories1250
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Carbohydrates225g
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Net Carbs223g
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Fat18g
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Protein56g
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Sodium840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Quinoa
Rinse quinoa in a wire-mesh strainer. Bring a small pot with rinsed quinoa, 2 1/2 cups water, and 1/2 tsp. salt to a boil over high heat. Reduce heat to a simmer and cover. Cook 18-20 minutes, or until water is absorbed and quinoa grains have "sprouted." Set aside. Rinse wire-mesh strainer clean.
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2 Prepare the Ingredients
Trim cucumber, halve lengthwise, and remove seeds with a spoon. Cut half into 1/4" dice. Grate other half and drain 5 minutes in wire-mesh strainer. Halve grape tomatoes. Peel and mince shallot. Zest lemon, halve, and juice. Drain Sweety Drop peppers and coarsely chop. Halve olives. Stem and coarsely chop oregano.
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3 Make the Vinaigrette
Combine 1 Tbsp. lemon juice, shallot, half the oregano (reserve remaining for yogurt-cucumber sauce), and 3 Tbsp. olive oil in a small mixing bowl. Whisk to combine and season with 1/2 tsp. salt and a pinch of pepper. Add vinaigrette to pot with still-warm quinoa and stir to combine. Wipe small mixing bowl clean.
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4 Make the Yogurt-Cucumber Sauce
In bowl used for vinaigrette, combine yogurt, grated cucumber, lemon zest, 1 Tbsp. lemon juice, and remaining oregano (reserve a pinch for garnish). Season with 1/4 tsp. salt and a pinch of pepper.
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5 Plate the Dish
Place a serving of quinoa on a plate. Top with (or artfully arrange) Sweety Drop peppers (to taste), tomatoes, diced cucumber, olives, and crumbled feta. Top with yogurt sauce or serve on side. Garnish with reserved oregano.
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