Vibrant Middle Eastern Quinoa Bowl

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 lemon, juiced
• 1/3 cup almonds, toasted and roughly chopped
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked through. Fluff with a fork and let it cool.
2. In a large bowl, combine cucumber, cherry tomatoes, olives, red onion, parsley, and mint. Mix in the cooled quinoa.
3. Drizzle lemon juice over the salad and season with salt and pepper to taste. Toss gently to combine all ingredients.
4. Top with chopped almonds just before serving.

Chef’s Insight

The combination of ingredients in this dish provides a balance of protein, healthy fats, and fiber to keep you energized throughout the day.

Notes

Make sure to rinse the quinoa before cooking to remove any natural bitterness.