Middle Eastern Quinoa Power Bowl

Allergens

None

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1 cucumber, chopped
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 avocado, diced
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine cherry tomatoes, cucumber, olives, red onion, parsley, and mint. Add the cooked quinoa and mix well.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve chilled with diced avocado on top.

Chef’s Insight

This dish is not only delicious but also nutritionally balanced, making it perfect for busy individuals seeking healthy meal options.

Notes

This recipe is designed to be easy and quick to prepare, with minimal ingredients that are widely available.