Mediterranean Summer Delight

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked 2 cups vegetable broth 1 cup cherry tomatoes, halved 1 cucumber, diced 1 red bell pepper, chopped 1 avocado, sliced 1/4 cup Kalamata olives, pitted 1/4 cup red onion, finely chopped 1/4 cup parsley, chopped 2 tbsp lemon juice 3 tbsp extra virgin olive oil Salt and pepper, to taste

Instructions

1. a. Cook the quinoa according to package instructions using vegetable broth instead of water. Set aside. b. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, Kalamata olives, and red onion. c. In a separate small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to taste. Pour the dressing over the vegetable mixture and toss well. d. Divide the cooked quinoa between two plates and top with the dressed vegetables and avocado slices. Sprinkle parsley on top for garnish.

Chef’s Insight

This recipe is perfect for those looking to incorporate more plant-based meals into their diet while still enjoying delicious flavors.

Notes

This recipe can be easily doubled for larger gatherings.