Mediterranean Greek Bowl: A Paleo Powerhouse

Allergens

N/A

Ingredients

• 2 cups cooked quinoa or cauliflower rice (for Paleo)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled (optional for non
• Paleo)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: Grilled chicken or shrimp for added protein

Instructions

1. In a large mixing bowl, combine the cooked quinoa or cauliflower rice, cherry tomatoes, cucumber, Kalamata olives, red onion, parsley, and mint leaves.
2. Drizzle with lemon juice, olive oil, and season with salt and pepper to taste. Gently toss to combine.
3. If using grilled chicken or shrimp for added protein, prepare according to your preferred method and add to the bowl before serving.
4. Divide the Greek Bowl between two serving dishes, garnishing each with optional crumbled feta cheese.
5. Serve immediately and enjoy!

Chef’s Insight

The key to this Greek Bowl is in the balance of flavors - tangy from the olives and lemon juice, fresh from the parsley and mint, and savory from the quinoa or cauliflower rice.

Notes

Be sure to use fresh, high-quality ingredients for the best flavor and nutritional value.