Broccoli Pea Feta Quinoa Bowl (Printable Version)

A vibrant bowl featuring quinoa, broccoli, peas, feta, and fresh herbs for a wholesome lunch or dinner.

# The Ingredients You'll Need:

→ 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 ounces 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

# Step-by-Step Instructions:

01 - Combine quinoa and water or vegetable 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 all ingredients evenly.
06 - Divide the grain mixture among serving bowls. Top each portion with crumbled feta cheese and chopped fresh parsley. Serve immediately or refrigerate for up to 2 days.

# Additional Tips::

01 -
  • It comes together in under 40 minutes and tastes even better the next day, making weekday meal prep feel effortless.
  • The combination of textures—nutty quinoa, crisp broccoli, and creamy feta—keeps every bite interesting without any heavy feeling afterward.
02 -
  • Always rinse your quinoa under cold running water before cooking—this removes the bitter saponin coating that can make the grains taste chalky and slightly off.
  • The vegetables should cool completely before you dress them, otherwise the heat will wilt the delicate greens and make the whole bowl turn soggy before you even eat it.
03 -
  • Use vegetable broth instead of water for cooking the quinoa if you want an extra layer of flavor that doesn't add any real work to the process.
  • Let the cooked quinoa cool on a sheet pan spread in a thin layer rather than in the pot—it cools faster and the grains stay more separate and fluffy.
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