Spinach and Feta Grain Bowl (Printable)

Vibrant Mediterranean bowl with sautéed spinach, creamy feta, grains and fresh vegetables for a wholesome meal.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, uncooked
02 - 2 cups vegetable broth

→ Vegetables

03 - 4 cups fresh spinach, washed and chopped
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1 red bell pepper, diced
07 - 1 small red onion, thinly sliced

→ Dairy

08 - 3/4 cup feta cheese, crumbled

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1.5 tablespoons fresh lemon juice
11 - 1 teaspoon honey
12 - 1 garlic clove, minced
13 - Salt and freshly ground black pepper to taste

→ Optional Toppings

14 - 2 tablespoons toasted pine nuts or sunflower seeds
15 - Fresh parsley, chopped

# How to Make It:

01 - In a medium saucepan, bring vegetable broth to a boil. Stir in quinoa, reduce heat, cover, and simmer for 15 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
02 - In a large skillet over medium heat, add 1 tablespoon olive oil. Add chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper until emulsified.
04 - Divide cooked grains among 4 serving bowls. Top each with sautéed spinach, cherry tomatoes, cucumber, bell pepper, and red onion.
05 - Sprinkle crumbled feta cheese evenly over each bowl.
06 - Drizzle each bowl with dressing. Garnish with toasted pine nuts and fresh parsley if desired.
07 - Serve immediately at room temperature or warm.

# Expert Hints:

01 -
  • It comes together faster than you'd expect, making it perfect for those days when you need something substantial but don't have hours to spend cooking.
  • The combination of warm sautéed spinach and cool, crisp vegetables creates this textural contrast that keeps every bite interesting.
  • Once you nail the lemon-garlic dressing, you'll find yourself making it again and again for everything from roasted vegetables to salads.
02 -
  • If you cook your grains ahead of time and refrigerate them, let them come to room temperature before assembling—cold grains make the whole bowl feel less cohesive somehow.
  • Don't dress the entire bowl if you're not eating it right away; the vegetables will weep and everything becomes soggy and sad by lunchtime.
03 -
  • Make a double batch of your dressing and use it throughout the week on everything from roasted vegetables to grilled fish—it's genuinely one of the best investments you can make in your kitchen.
  • If your spinach is particularly sandy, wash it thoroughly and dry it completely before cooking, or it'll release water that dilutes everything and makes the bowl taste slightly off.
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