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Mediterranean Quinoa Bowl

Mediterranean Quinoa Bowl

with Fetta & Chargrilled Capsicum Dip

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This Mediterranean inspired bowl is equal parts sweet and smokey. And with so many big, bold flavours at play, you can banish memories of bland quinoa forever.

Tags:Veggie
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red capsicum

1 unit

zucchini

1 unit

cucumber

1 unit

lemon

1 bunch

parsley

1 block

fetta cheese

(ContainsMilk)

1 tub

kalamata olives

1 packet

quinoa

½ cube

vegetable stock

1 packet

pepitas

(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 tub

chargrilled capsicum sauce

Not included in your delivery

olive oil

1.5 cup

water

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2030 kJ
Fat21.5 g
of which saturates6 g
Carbohydrate53.2 g
of which sugars9.2 g
Dietary Fibre0 g
Protein21.5 g
Cholesterol0 mg
Sodium1050 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Lid
Saucepan
Sieve
Pan
Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

Finely chop the red capsicum. Dice the zucchini. Dice the cucumber. Slice the lemon into wedges and juice until you have 1 tbs for 2 people/2 tbs for 4 people. Finely chop the parsley leaves. Slice the fetta into cubes. TIP: You can crumble the fetta to save time if you like! Roughly chop the Kalamata olives.

2

Rinse the quinoa well. Place the quinoa and the water (check ingredients list for the amount) in a medium saucepan and crumble in the vegetable stock cube. Cover with a lid and bring to the boil. Once boiled, remove the lid and reduce to a medium heat. Simmer, uncovered, for 8-10 minutes, or until the quinoa is tender, has a slight bite and the water has absorbed. Drain any excess water.

3

While the quinoa is cooking, heat a medium frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Return the pan to the heat and add a drizzle of olive oil. Add the red capsicum and zucchini and cook for 5 minutes, or until softened. Remove the pan from the heat.

4

In a medium bowl, add the lemon juice, honey, a drizzle of olive oil and the parsley. Season with a pinch of salt and pepper and mix well.

5

Add the quinoa, red capsicum and zucchini into the bowl with the lemon-parsley dressing and toss to combine.

6

Divide the Mediterranean quinoa between bowls and top with the cucumber, fetta, Kalamata olives and chargrilled capsicum dip. Sprinkle over the toasted pepitas and serve any remaining lemon wedges on the side