Quinoa Bowl | FoodByMaria Recipes

Main Dishes

Mediterranean Quinoa Bowl with Fried Olives

Last Updated:

Prep

20 minutes

Cook

20 minutes

Yield

4 -6

This quinoa bowl recipe with fried olives is the perfect healthy, easy lunch to prep for your busy week.

This easy quinoa bowl with fried olives and fresh herbs is everything this Mediterranean gal loves. This dish is a great one to prep for an easy, quick dinner or healthy lunch. It’s also entirely customizable.

Why you’ll love this quinoa bowl:

  • Quick: Make this quinoa bowl recipe in only 35 minutes
  • Customize It: Swap out the veggies for whatever you have on hand, change the chickpeas to black beans, add in whatever fresh herbs you’re trying to use up, and make this your own
Quinoa bowl

Ingredient Notes:

Avocado Oil: I love to use avocado oil in my dressings and cooking. It has a high smoke point and is full of healthy fat right from avocadoes. Chosen Foods 100% Pure Avocado Oil is always my go-to, trusted brand.

Olives: What is actually so amazing in this quinoa bowl is the fried olives. They are full of flavor and seriously necessary in this bowl for an extra little something, something.

How to make a quinoa bowl:

  1. Make the dressing by combining the ingredients in a bowl and whisk OR add to a jar with a lid and shake well.
  2. Drain and rinse the chickpeas and place 1 cup on a bowl with 2 tbsp of the dressing. Set aside.
  3. To assemble the salad, in a large bowl or on a large platter, layer the cooked quinoa and then the other ingredients side by side (baby tomatoes, peppers, hardboiled egg, red onion, herbs, cucumbers, feta, artichoke hearts) – LEAVE SPACE FOR THE OLIVES.
  4. Now to make the olives: Slice feta cheese into smaller pieces, about 1 inch in length, to fit into the olives. Take one piece of feta cheese per olive and gently stuff the olive. Repeat until all olives are stuffed.
  5. Toss the olives in 3 tbsp flour and set aside.
  6. Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter. Add more water as needed if too thick.
  7. Add the avocado oil to a medium pot or high-sided pan, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
  8. While the oil is heating, place a plate lined with a paper towel aside for cooked olives.
  9. Drop a few olives in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping the olives into the hot oil.
  10. Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the olive. If you find the olives are getting too dark in colour, turn the heat down a bit. Fry in batches until all olives are completed and let olives rest on a paper towel lined plate when done.
  11. Add the olives to the salad, drizzle over the dressing and enjoy!
Quinoa Bowl with a spoon

Expert Tips & FAQ:

Grain: If you want to use a different grain instead of quinoa, try cooked brown rice or farro. Or, you could omit the grains totally and substitute them with arugula or chopped romaine lettuce.

Prep: Make the dressing in advance and cook the grains. Keep both separate and assemble with everything else when you’re ready to eat.

Other recipes you’ll love:

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.

Mediterranean Quinoa Bowl with Fried Olives

No ratings yet
This quinoa bowl recipe with fried olives is the perfect healthy, easy lunch to prep for your busy week.
Prep Time 20 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad + Main
Cuisine Greek-Inspired
Servings 4 -6
Calories 656 kcal

Ingredients
  

For the dressing

  • 1/4 cup Chosen Foods Avocado Oil
  • 1/2 large lemon, juiced
  • 2 garlic cloves, grated
  • 1 tsp dijon mustard
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground pepper

For the cobb salad

  • 1 cup cooked quinoa
  • 1 cup chickpeas (marinated in some of the dressing)
  • 1 cup baby tomatoes, chopped in half
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 2 hardboiled eggs, sliced
  • 1/2 red onion, sliced thin
  • 2 tbsp fresh oregano, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1 cup chopped cucumbers
  • 1 cup crumbled feta cheese
  • 1 cup artichoke hearts, chopped

For the fried olives

  • 18 pitted green olives
  • 1/4 cup feta cheese pieces, cut into small pieces from a block of cheese (about 1 inch long pieces)
  • 1 1/2 tbsp all purpose flour
  • 1/4 cup all purpose flour
  • 2 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp dried oregano
  • 1/4 cup sparkling water plus more as needed to reach desired consistency – about 1 tbsp at a time
  • Chosen Foods Avocado Oil for frying

Instructions
 

  • Make the dressing by combining the ingredients in a bowl and whisk OR add to a jar with a lid and shake well.
  • Drain and rinse the chickpeas and place 1 cup on a bowl with 2 tbsp of the dressing. Set aside.
  • To assemble the salad, in a large bowl or on a large platter, layer the cooked quinoa and then the other ingredients side by side (baby tomatoes, peppers, hardboiled egg, red onion, herbs, cucumbers, feta, artichoke hearts) – LEAVE SPACE FOR THE OLIVES.
  • Now to make the olives: Slice feta cheese into smaller pieces, about 1 inch in length, to fit into the olives. Take one piece of feta cheese per olive and gently stuff the olive. Repeat until all olives are stuffed.
  • Toss the olives in 3 tbsp flour and set aside.
  • Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter. Add more water as needed if too thick.
  • Add the avocado oil to a medium pot or high-sided pan, about 1 ½ – 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
  • While the oil is heating, place a plate lined with a paper towel aside for cooked olives.
  • Drop a few olives in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping the olives into the hot oil.
  • Fry for about 5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the olive. If you find the olives are getting too dark in colour, turn the heat down a bit. Fry in batches until all olives are completed and let olives rest on a paper towel lined plate when done.
  • Add the olives to the salad, drizzle over the dressing and enjoy!

Video

Notes

If you want to use a different grain instead of quinoa, try cooked brown rice or farro. Or, you could omit the grains totally and substitute with arugula or chopped romaine lettuce.
 

Nutrition

Calories: 656kcal | Carbohydrates: 67.9g | Protein: 23g | Fat: 34.4g | Saturated Fat: 10.5g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 16.7g | Cholesterol: 134.7mg | Sodium: 1415.5mg | Fiber: 12.3g | Sugar: 6.8g
Review This Recipe Let us know how it was!

Post A Comment

Recipe Rating