Broccoli Pea Feta Grain Bowl (Print)

A vibrant bowl of quinoa with broccoli, peas, cherry tomatoes, and tangy feta cheese.

# Components:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 2 cups broccoli florets
04 - 1 cup frozen or fresh green peas
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, finely sliced

→ Cheese & Garnish

07 - 3 oz feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and black pepper to taste

# Directions:

01 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
02 - Steam or blanch broccoli florets for 3 to 4 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking process.
03 - If using frozen peas, place them in a bowl and cover with boiling water for 2 minutes, then drain. If using fresh peas, blanch for 1 minute and drain.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
05 - In a large mixing bowl, combine cooked quinoa, broccoli, peas, cherry tomatoes, and red onion. Pour the dressing over the mixture and toss gently to coat evenly.
06 - Divide the mixture among serving bowls. Top each with crumbled feta and chopped parsley. Serve immediately or refrigerate for up to 2 days.

# Chef Secrets:

01 -
  • It comes together faster than you'd think, and tastes even better the next day when the flavors have gotten cozy together.
  • The lemon and feta combination hits that salty-bright note that makes you want another bite, and then another.
  • You can prep components ahead and assemble bowls whenever hunger strikes, making weeknight dinner feel less like a chore.
02 -
  • Rinsing your quinoa is truly non-negotiable—I skipped it once and the slight bitterness haunted me through the entire bowl, a mistake I never repeated.
  • The dressing really is the difference between a plate of vegetables and something craveable, so don't shy away from the acid and seasoning.
03 -
  • Make your dressing in a small glass jar and shake it vigorously right before using—this emulsifies everything and distributes the flavors evenly across every bite.
  • If you're serving this for guests, assemble individual bowls rather than one large bowl, which prevents the dressing from settling to the bottom and looks far more intentional.
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