Mediterranean Warm Grain Bowls with Lemon Dill Sauce
I made this grain bowl with all my favorite Greek toppings—Kalamata olives, feta, cucumber, tomato, and red onions. Feel free to get creative and make this your own. A southwest version with avocado sounds amazing!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: dinner, Lunch, Salad
Cuisine: Greek
Servings: 2 bowls
Calories: 674kcal
- 2 cups cooked quinoa
- 2 cooked chicken breasts seasoned and sliced
- 2 cups Baby Arugula
- ½ cup grape tomatoes
- ¼ small red onion thinly sliced
- ¼ cup feta cheese
- ½ cucumber cut into ½-inch chunks
- ¼ cup hummus
Lemon Dill Sauce
- ½ cup Greek yogurt
- ½-1 lemon juiced (you can add more or less lemon juice depending on taste. If you like less, you may want to add a little water to thin out the sauce)
- 1 tbsp. fresh dill roughly chopped
- salt to taste
Bowls
Split everything into two bowls (or containers if you are meal prepping)
Start with a bed of warm quinoa, and place fresh arugula on top
Add cucumber, tomato, red onion, olives, feta, and hummus.
Liberally drizzle with lemon dill sauce and serve.
Calories: 674kcal | Carbohydrates: 54g | Protein: 74g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 503mg | Potassium: 1287mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1551IU | Vitamin C: 32mg | Calcium: 289mg | Iron: 7mg