Recipe Wednesday: Greek Quinoa Bowl

Woo hoo! On August 27th my second cookbook will hit the shelves. I’d rather not celebrate alone, so for the month of August together let’s celebrate the release of Shop, Cook, Eat: Outside of the Box. Every Wednesday this month I’ll feature a recipe from the book.

This week’s recipe from the Make It Fast section, Greek Quinoa Bowl — perfect for summertime. It’s light, fresh, and bursting with Greek flavor.

Shop, Cook, Eat: Outside of the Box

60 simple, delicious, healthy recipes

Reconnect with your food and take control of your health in your very own kitchen using this collection of simple recipes focusing on whole, natural foods.


Greek goodness in a bowl.



2 cups quinoa, cooked

1 red onion, diced

1 cup cherry or grape tomatoes, halved

½ cup Kalamata olives, halved

½ cup artichoke hearts, chopped

½ cup feta cheese, crumbled

Kosher salt to taste

Freshly ground black pepper to taste

Lemon Vinaigrette

¼ cup freshly squeezed lemon juice (2 lemons)

½ cup extra-virgin olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


In a large bowl, gently toss the quinoa together with the ingredients. Add salt and pepper to taste.

For vinaigrette: In salad dressing shaker bottle add lemon juice, olive oil, salt, and pepper. Shake until ingredients are mixed. Or whisk ingredients together in bowl.

For bowls: Divide quinoa mixture evenly among individual bowls. Drizzle with lemon vinaigrette. Serve.

More about Quinoa (from the Grains section of the cookbook): Often referred to as the supergrain, quinoa (KEEN-wah) is high in fiber and plant-based source of protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber. This superfood is classified as a whole grain and is naturally gluten-free. Quinoa is a tiny grain that cooks up like rice and has a mild, nutty flavor and a light, fluffy texture similar to couscous. You can find it next to other grains in the grocery store or market.


Chrisetta Mosley

Chrisetta Mosley

I am a product – and now a survivor – of childhood obesity. As a child, my family always told me that my extra weight was merely baby fat and I’d eventually grow out of it. I never did. Instead, my childhood is filled with memories of not being able to ride a bike, flattening its training wheels from being over the recommended weight, and avoiding P.E. classes by any means necessary. For years, I wore my fatness like a wounded soldier wears a Purple Heart - with pride. I owned the look. I dressed it up. I worked the room. There wasn't a skinny girl who intimidated me. I made sure my hair was laid just right. Nails polished. Outfits coordinated to the tee. Accessories to compliment every outfit. But everyone has a breaking point, and mine came in the spring of 2004 when I tipped the scale at nearly 400 pounds 388 to be exact. I was MISERABLE trapped inside of that body. I no longer wore my Purple Heart with pride. Rather, I was ashamed and frightened. Ashamed that I had allowed food to become my everything – frightened I would die because of it. Drastic times called for drastic measures... Today, I’m bound and determined to live a better, healthier, active lifestyle. I realize I’m no longer a passenger in my life, I’m the driver. I’m overcoming my inhibitions and I’m slowly but surely saying farewell to my old childhood nemesis, obesity. For once and for all, Farewell Fatso!

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