Mediterranean Power Bowl

With quinoa, leafy greens, crunchy vegetables, beans and olives all tossed together with creamy tzatziki dressing, I think you’ll like adding this Mediterranean bowl to your healthy eating plan.

  • Author: Judy Barbe
  • Prep Time: 20 minutes
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Stove
  • Cuisine: Mediterranean


  • 1 large cucumber, divided 
  • 2 cups plain yogurt
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh dill or ½ teaspoon dried dill
  • 2 tablespoon fresh mint or parsley, chopped (optional)
  • ½ teaspoon salt
  • 1 cup quinoa
  • 510-ounces arugula, baby spinach or kale
  • 1 can white beans, drained
  • ½ red pepper, diced
  • ¼ cup Kalamata olives, sliced
  • ¼ cup feta cheese, diced


Quinoa In small saucepan, bring 1½ cups water and quinoa to a boil. Reduce heat, cover, and simmer 15 minutes. Remove lid, fluff with fork.

Tzatziki    Shred half the unpeeled cucumber with large holes of grater or food processor. Place in strainer. Using a clean towel or paper towels, scoop a handful of shredded cucumber into towel and squeeze over sink. In bowl, stir cucumber, yogurt, garlic, olive oil, lemon juice, dill, parsley, and salt together. Set aside.

Assemble bowl. Greens, quinoa, beans, red pepper, 1/2 of cucumber, diced, olives, feta. Drizzle tzatziki over top.


Grain Substitutions Rather than quinoa, try farro, spelt, wheat berries, bulgur, or other whole grain. 

Yogurt To serve tzatziki as a dip, Greek yogurt would be a better choice because it’s thick. I used traditional yogurt here to make a thinner dressing.


Keywords: grain bowl, healthy bowl, quinoa bowl, Mediterranean foods

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