Mediterranean Grain Bowl

Mediterranean Grain Bowl

I love grain bowls because they feel like a fresh start, a healthy way to end a day or make up for a bad week.  Everything is fresh, wholesome, and good for you, but still kept interesting with lots of textures, colors, and intense flavors. 

Personally I like the mixture of Kalamata and Castelvetrano olives –the latter are brighter in flavor with a more buttery texture.

You can always use another grain instead of quinoa, like rice, sorghum, etc.  But I have been really enjoying quinoa lately.  It’s completely up to you!


Total Time:  15 minutes1.JPG

Yield:  2 bowls

Difficulty Level:  Easy



8 cherry whole tomatoes

2 ounces feta cheese, small diced

4 tablespoons good quality balsamic vinaigrette, like Simply Balsamic

1 recipe Perfectly Cooked Quinoa

12 olives (a combination of Kalamata and Castelvetrano)

1 whole roasted red pepper, cut into strips

1 cup kale, ribs removed and cut into ribbons

¼ seedless cucumber, diced

4 tablespoons hummus

Juice of 1 lemon



  1. Add the cherry tomatoes, diced feta cheese, and balsamic vinaigrette to a small bowl. Toss to coat and marinate.  Set aside.
  2. Meanwhile, assemble the grain bowls by starting with a layer of quinoa on the bottom of a large bowl.
  3. Arrange the toppings on top of the rice: the olives, roasted red pepper, kale ribbons, seedless cucumber, hummus, and marinated tomatoes and feta.
  4. Squeeze the juice of half a lemon over each bowl, and enjoy.