Pin My neighbor knocked on the door one Thursday evening holding a container of leftover grain bowls from her lunch prep. I tasted it cold, standing in my kitchen, and immediately asked for the recipe. The spinach was still bright, the feta was tangy and creamy, and everything just worked together without trying too hard. I made my own version that weekend and have been hooked ever since.
I started making this bowl on Sundays when I wanted something healthy that didnt feel like I was punishing myself. My kids even started asking for it, which shocked me because they usually avoid anything green. Now its a regular in our rotation, and I love how flexible it is depending on the season or my mood.
Ingredients
- Quinoa or brown rice: Quinoa cooks faster and has a nice fluffy texture, but brown rice adds a hearty chew that holds up well under all the toppings.
- Fresh spinach: Use the pre-washed bags if youre short on time, it wilts down so much that four cups becomes just a handful once cooked.
- Cherry tomatoes: Halving them releases their sweetness and they add little bursts of juice that mix into the dressing beautifully.
- Cucumber and bell pepper: These stay crisp and add a refreshing crunch that balances the warm grains and soft spinach.
- Feta cheese: The creamier the better, it melts slightly into the warm grains and ties everything together with its salty tang.
- Olive oil and lemon juice: This simple dressing is all you need, the lemon brightens everything and the olive oil makes it feel indulgent.
- Garlic and honey: A little sweetness from honey and a hint of raw garlic give the dressing depth without overpowering the vegetables.
- Toasted pine nuts: Optional but worth it, they add a buttery crunch that makes the bowl feel more special.
Instructions
- Cook the grains:
- Bring your broth or water to a rolling boil, stir in the quinoa, then cover and lower the heat to a gentle simmer. Youll know its done when the liquid is gone and the grains look fluffy, about 15 minutes for quinoa or longer for rice.
- Sauté the spinach:
- Heat a tablespoon of olive oil in a large skillet over medium heat and toss in the spinach. Stir it around for a couple of minutes until it wilts down and turns bright green, then take it off the heat so it doesnt get mushy.
- Prepare the dressing:
- Whisk together the olive oil, lemon juice, honey, minced garlic, salt, and pepper in a small bowl until it emulsifies. Taste it and adjust the lemon or honey to your liking.
- Assemble the bowls:
- Divide the cooked grains into four bowls, then layer on the sautéed spinach, tomatoes, cucumber, bell pepper, and red onion. Sprinkle the crumbled feta over the top and drizzle everything with the dressing, then finish with pine nuts and parsley if youre using them.
Pin I remember packing this bowl for a picnic last spring and realizing halfway through eating it that I didnt miss the heavy sandwiches or chips at all. It felt light but satisfying, and I loved that I could eat it with a fork while sitting on a blanket without making a mess. Thats when it became more than just a weeknight dinner for me.
Choosing Your Grains
Quinoa is my go to because it cooks fast and has that nice nutty flavor, but Ive also used farro when I want something chewier and bulgur when Im in a rush. Brown rice works if youre cooking for someone who prefers familiar textures, just remember it takes longer. Each grain changes the personality of the bowl a little, so try a few and see what you like best.
Make It Your Own
Ive added cooked chickpeas when I needed more protein, swapped arugula for spinach when it was on sale, and even stirred in leftover roasted vegetables from dinner the night before. This bowl is forgiving and adaptable, so dont stress if you dont have every single ingredient. Use what you have and it will still be delicious.
Storing and Serving
This bowl keeps well in the fridge for up to three days, which makes it perfect for meal prep. I like to store the components separately if I have time, but Ive also mixed everything together and it held up fine. You can eat it cold straight from the fridge or warm the grains and spinach quickly in the microwave before adding the cold toppings.
- Store dressing in a small jar and shake it up before drizzling.
- Refresh leftovers with a squeeze of fresh lemon juice before serving.
- Double the recipe if youre feeding a crowd, it scales up easily.
Pin This bowl has become one of those recipes I make without thinking, the kind that feels like a small gift to myself on busy weeks. I hope it does the same for you.
Recipe Q&A
- → Can I make this grain bowl ahead of time?
Absolutely. Cook the grains and sauté the spinach up to 3 days ahead. Store components separately in airtight containers and assemble when ready to serve.
- → What other grains work well in this bowl?
Farro, bulgur, couscous, or even barley make excellent substitutes for quinoa. Adjust cooking times accordingly based on your chosen grain.
- → How can I add more protein to this bowl?
Cooked chickpeas, lentils, or grilled chicken breast pair beautifully. For plant-based options, try roasted chickpeas or hemp seeds sprinkled on top.
- → Can I use a different cheese instead of feta?
Goat cheese crumbles offer similar creaminess with a milder tang. Halloumi adds a salty, squeaky texture when grilled or pan-seared before serving.
- → What vegetables can I substitute for spinach?
Arugula brings peppery notes, while baby kale offers earthy depth. Swiss chard works well too—just remove the stems and cook slightly longer than spinach.
- → Is this bowl served warm or cold?
It's delicious either way. Serve it warm after assembling, or let it cool to room temperature. The flavors actually develop more depth when chilled overnight.