Mediterranean Quinoa Bowl Tossed in Spearmint Olive Oil Blend

This Mediterranean quinoa bowl brings together fluffy quinoa, crisp cucumber, juicy cherry tomatoes, briny olives, creamy feta, and tender chickpeas in a fresh, colorful mix that feels lively from the first forkful. The Spearmint Infused Olive Oil layers cool minty brightness with herbaceous olive oil richness, lifting the whole bowl and giving the lemony dressing a clean, refreshing edge. It is just right for a weeknight dinner, meal prep lunch, or a summer patio table when you want something easy, vibrant, and satisfying.

Garden Infuzions

Mediterranean Quinoa Bowl Tossed in Spearmint Olive Oil Blend

A bright quinoa bowl with crisp cucumber, juicy tomatoes, briny olives, creamy feta, and fresh herbs, all tossed in Spearmint Infused Olive Oil for a cool herbal finish.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Side Dishes

Cuisine: Fusion Cuisine, Greek, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 tablespoon Spearmint Infused Olive Oil
• 1 cup cucumber diced
• 1 cup cherry tomatoes halved
• 1/2 cup kalamata olives pitted and halved
• 1/2 cup canned chickpeas drained and rinsed
• 1/3 cup crumbled feta cheese
• 1/4 cup red onion finely diced
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh dill chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup baby spinach loosely packed
• 1 tablespoon toasted pine nuts

Equipment

• 1 medium saucepan For cooking the quinoa
• 1 Large mixing bowl For tossing the bowl together
• 1 whisk For the dressing
• 1 set Measuring cups and spoons For accurate prep
• 1 Fork For fluffing the quinoa

Method

 

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. Combine the quinoa and water in a medium saucepan, bring to a boil, then reduce to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
3. Remove the pan from the heat and let the quinoa stand covered for 5 minutes, then fluff it with a fork and spread it on a plate or tray to cool slightly.
4. Whisk together the Spearmint Infused Olive Oil, lemon juice, lemon zest, salt, and black pepper in a large bowl.
5. Add the cooled quinoa, cucumber, cherry tomatoes, olives, chickpeas, red onion, parsley, dill, and spinach to the bowl.
6. Toss gently until everything is evenly coated and the spinach begins to wilt slightly.
7. Fold in the feta cheese and spoon the quinoa mixture into serving bowls.
8. Finish with toasted pine nuts and serve right away or chill briefly before serving.

Notes

For the cleanest texture, cool the quinoa before mixing so the cucumbers and herbs stay crisp. The bowl can be served slightly warm or chilled, depending on the season. If making ahead, add the feta and pine nuts just before serving for the freshest finish.

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Recipe Tips

Let the quinoa cool slightly before tossing so the vegetables stay crisp and the feta keeps its shape. If you want a stronger mint note, add one more teaspoon of the Spearmint Infused Olive Oil just before serving.

Serving Suggestions

Serve this bowl as a light main dish, a colorful lunch, or a side next to grilled fish, chicken, or roasted vegetables. It also works well tucked into meal prep containers for grab-and-go lunches.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the greens and dressing separate if you plan to make it ahead.

Variations

Swap the feta for diced avocado, add cooked lentils for extra heft, or fold in toasted pine nuts for a little crunch. You can also serve it over arugula or chopped romaine for a more salad-style bowl.

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