Spinach Feta Grain Bowl (Print)

Sautéed spinach and creamy feta atop fluffy quinoa with fresh Mediterranean vegetables in a zesty lemon dressing.

# Components:

→ Grains

01 - 1 cup quinoa uncooked or brown rice
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 4 cups fresh spinach, washed and roughly 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 - 1.5 tablespoons fresh lemon juice
11 - 1 teaspoon honey or maple syrup
12 - 1 garlic clove, minced
13 - Salt and freshly ground black pepper to taste

→ Optional Toppings

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

# Directions:

01 - In a medium saucepan, bring vegetable broth or water to a boil. Stir in quinoa or brown rice, reduce heat, cover, and simmer until tender and liquid is absorbed (approximately 15 minutes for quinoa, 35 minutes for brown rice). 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 to 3 minutes until just wilted. Remove from heat.
03 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper until emulsified.
04 - Divide cooked grains 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 or sunflower seeds and fresh parsley if desired. Serve immediately, warm or at room temperature.

# Chef Secrets:

01 -
  • It comes together in about thirty minutes but tastes like you put in way more effort.
  • The combination of warm grains, cool vegetables, and creamy feta hits every texture and temperature you crave.
  • You can prep components ahead and assemble bowls throughout the week without any getting soggy or sad.
  • It's flexible enough to handle whatever vegetables or grains you already have on hand.
02 -
  • Don't overdress the bowls, start with a light drizzle and let people add more, too much dressing too soon makes everything soggy.
  • If you're meal prepping, store grains, vegetables, and dressing separately and assemble just before eating to keep textures intact.
  • Rinse quinoa well before cooking or it can taste bitter, it only takes a minute under cold water in a fine mesh strainer.
03 -
  • Toast your pine nuts or sunflower seeds in a dry skillet until golden and fragrant, it only takes a few minutes but transforms their flavor completely.
  • Let cooked grains cool slightly before assembling so they don't wilt the raw vegetables or turn the feta into a melted puddle.
  • Use a microplane to zest a little lemon over the finished bowls for an extra pop of citrus that smells incredible.
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