A wholesome bowl featuring fluffy grains, crisp greens, and Mediterranean toppings for a fresh, light meal.
# Ingredient list:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, thinly sliced
06 - 2 cups mixed greens (arugula, spinach, or romaine)
07 - 1/2 cup roasted red peppers, sliced
→ Toppings
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup toasted pine nuts
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt and black pepper, to taste
# How-to:
01 - Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer until tender, about 15 to 20 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
03 - Distribute mixed greens evenly into four serving bowls as the base layer.
04 - Top the mixed greens with the cooked and slightly cooled quinoa.
05 - Evenly arrange cherry tomatoes, diced cucumber, thinly sliced red onion, and roasted red peppers over the grains.
06 - Sprinkle Kalamata olives, crumbled feta cheese, and toasted pine nuts over the vegetables.
07 - Drizzle the prepared dressing over each bowl immediately before serving.
08 - Gently toss the contents to combine flavors, or serve layered for an elegant presentation.
