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mediterranean warm grain bowls featured
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5 from 1 vote

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
Total Time10 minutes
Course: dinner, Lunch, Salad
Cuisine: Greek
Servings: 2 bowls
Calories: 674kcal

Ingredients

  • 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

Instructions

Lemon Dill Sauce

  • In a small bowl combine yogurt, chopped dill, and lemon juice. Add 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.

Nutrition

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