Vibrant Greek Salad & Quinoa Protein Bowl

Allergens

Dairy (feta cheese)

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cup cherry tomatoes, halved 1 cucumber, sliced 1/2 red onion, thinly sliced 1/2 cup kalamata olives, pitted 1 cup feta cheese, crumbled 3 tbsp olive oil 3 tbsp lemon juice Salt and pepper, to taste Fresh parsley, chopped (for garnish) Fresh dill, chopped (for garnish)

Instructions

1. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and has absorbed all the water. Fluff with a fork and set aside.
2. While the quinoa is cooking, prepare the salad ingredients. In a large bowl, combine cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste. Pour the dressing over the salad and toss gently to combine.
4. To assemble the protein bowls, divide the cooked quinoa among four serving dishes. Top each with an equal portion of the Greek salad and garnish with chopped parsley and dill.
5. Serve immediately and savor the flavors of this invigorating Mediterranean feast.

Chef’s Insight

The contrasting flavors and textures in this dish make it both satisfying and light, perfect for a refreshing dinner.

Notes

This recipe can be easily adapted for vegetarian or vegan diets by omitting the feta cheese.