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Lemon Herb Quinoa Bowl

Lemon herb quinoa bowl with chickpeas cucumber tomatoes and feta cheese
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A vibrant and satisfying make-ahead meal featuring fluffy quinoa, fresh vegetables, and chickpeas tossed in a zesty lemon herb dressing. This bowl is packed with plant-based protein and fiber, making it a perfect healthy lunch or light dinner. The flavors deepen beautifully when allowed to rest, so it’s ideal for meal prep.

Ingredients

Scale
  • 1 cup quinoa, rinsed well
  • 2 cups water or vegetable broth
  • 1/2 teaspoon salt
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • 1 large garlic clove, minced
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 4 oz feta cheese, crumbled (optional, for serving)

Instructions

  1. Cook the quinoa by combining rinsed quinoa, water or broth, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool slightly.
  2. Make the dressing by whisking together olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, dill, mint, salt, and pepper in a small bowl.
  3. In a large mixing bowl, combine the slightly cooled quinoa, diced cucumber, halved tomatoes, diced red onion, and chickpeas.
  4. Pour about three-quarters of the dressing over the quinoa mixture and toss gently until evenly coated. Let the bowl sit for at least 10-15 minutes to allow flavors to meld.
  5. Just before serving, give the bowl a final gentle toss. Divide among bowls and top with crumbled feta cheese if using. Drizzle with the remaining dressing.

Notes

Always rinse quinoa to remove its bitter coating. Letting the dressed bowl marinate is key for the best flavor. For a vegan version, omit the feta. The bowl stores well in the refrigerator for 4-5 days.

Nutrition

Find it online: https://harmonymeal.com/lemon-herb-quinoa-bowl/