Energizing Greek Bowl: A Vibrant Vegan Delight

Allergens

N/A (excluding any potential allergies to quinoa, chickpeas, or other ingredients)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 pint 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 dill, chopped
• 1 avocado, sliced
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: Balsamic glaze for drizzling

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer until all water is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, kalamata olives, red onion, parsley, and dill. Toss gently to mix.
3. Divide cooked quinoa among four bowls, then top with the chickpea mixture.
4. Drizzle each bowl with lemon juice, olive oil, salt, and pepper, to taste.
5. Top each bowl with avocado slices and a drizzle of balsamic glaze, if desired.

Chef’s Insight

To make this dish even more satisfying, consider adding a side of whole grain pita bread or a simple Greek salad.

Notes

For added flavor and nutrition, consider tossing in some crumbled feta cheese or grilled chicken for non-vegans.