{"id":1318,"date":"2025-11-17T12:01:25","date_gmt":"2025-11-17T12:01:25","guid":{"rendered":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/11\/17\/mediterranean-quinoa-bowl\/"},"modified":"2025-11-17T12:01:33","modified_gmt":"2025-11-17T12:01:33","slug":"mediterranean-quinoa-bowl","status":"publish","type":"post","link":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/11\/17\/mediterranean-quinoa-bowl\/","title":{"rendered":"Mediterranean Quinoa Bowl"},"content":{"rendered":"<h1>Mediterranean Quinoa Bowl Recipe<\/h1>\n<h2>Ingredients<\/h2>\n<ul>\n<li><strong>1 cup quinoa<\/strong><\/li>\n<li><strong>2 cups water<\/strong><\/li>\n<li><strong>1 can (15 oz) chickpeas, rinsed and drained<\/strong><\/li>\n<li><strong>1 cup cherry tomatoes, halved<\/strong><\/li>\n<li><strong>1 cucumber, diced<\/strong><\/li>\n<li><strong>1\/4 cup red onion, thinly sliced<\/strong><\/li>\n<li><strong>1\/3 cup Kalamata olives, pitted and sliced<\/strong><\/li>\n<li><strong>1\/3 cup crumbled feta cheese<\/strong><\/li>\n<li><strong>1\/4 cup fresh parsley, chopped<\/strong><\/li>\n<li><strong>1\/4 cup fresh mint, chopped<\/strong><\/li>\n<\/ul>\n<h3>For the Dressing<\/h3>\n<ul>\n<li><strong>3 tablespoons olive oil<\/strong><\/li>\n<li><strong>2 tablespoons lemon juice<\/strong><\/li>\n<li><strong>1 garlic clove, minced<\/strong><\/li>\n<li><strong>1 teaspoon dried oregano<\/strong><\/li>\n<li><strong>Salt and pepper, to taste<\/strong><\/li>\n<\/ul>\n<h2>Preparation Steps<\/h2>\n<h3>Step 1: Cook the Quinoa<\/h3>\n<ol>\n<li>Rinse the quinoa thoroughly under cold water in a fine-mesh strainer.<\/li>\n<li>In a medium saucepan, bring 2 cups of water to boil.<\/li>\n<li>Add the quinoa, return to boil, then reduce the heat to low.<\/li>\n<li>Cover and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.<\/li>\n<li>Remove from heat and let it sit, covered, for 5 minutes.<\/li>\n<li>Fluff the quinoa with a fork and let it cool to room temperature.<\/li>\n<\/ol>\n<h3>Step 2: Prepare the Dressing<\/h3>\n<ol>\n<li>In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.<\/li>\n<li>Season with salt and pepper to taste. Adjust the seasoning if necessary and set the dressing aside.<\/li>\n<\/ol>\n<h3>Step 3: Assemble the Bowl<\/h3>\n<ol>\n<li>In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and olives.<\/li>\n<li>Pour the dressing over the mixed ingredients. Toss gently to ensure everything is coated evenly.<\/li>\n<li>Add in the chopped parsley and mint, toss again.<\/li>\n<li>Sprinkle the crumbled feta cheese over the top.<\/li>\n<li>Optional: Chill the quinoa bowl in the refrigerator for about 15-20 minutes for flavors to meld.<\/li>\n<\/ol>\n<h2>Recipe Summary<\/h2>\n<p>Dive into Mediterranean flavors with this delightful and nutritious Quinoa Bowl. Packed with vibrant vegetables and protein-rich chickpeas, this dish is both delicious and satisfying. Finished with an aromatic and light lemon-oregano dressing, our Mediterranean Quinoa Bowl is perfect as a standalone meal or as part of a larger spread. <\/p>\n<ul>\n<li><strong>Calories per serving:<\/strong> Approximately 350 (makes about 4 servings)<\/li>\n<li><strong>Total preparation time:<\/strong> 30 minutes<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Mediterranean Quinoa Bowl Recipe Ingredients 1 cup quinoa 2 cups water 1 can (15 oz) chickpeas, rinsed and drained 1 cup cherry tomatoes, halved 1 cucumber, diced 1\/4 cup red onion, thinly sliced 1\/3 cup Kalamata olives, pitted and sliced 1\/3 cup crumbled feta cheese 1\/4 cup fresh parsley, chopped 1\/4 cup fresh mint, chopped [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[70],"tags":[],"class_list":["post-1318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/wildeatsandtreats.com\/wp-content\/uploads\/2025\/11\/image-35.png","_links":{"self":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/comments?post=1318"}],"version-history":[{"count":1,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1318\/revisions"}],"predecessor-version":[{"id":1319,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1318\/revisions\/1319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media\/1317"}],"wp:attachment":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media?parent=1318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/categories?post=1318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/tags?post=1318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}