Energizing Mediterranean Bowl for Paleo Diet Lovers

This recipe is perfect for those seeking a healthy, energizing meal or snack that aligns with the Paleo diet. The Energizing Mediterranean Bowl is made with quinoa, cherry tomatoes, olives, cucumber, avocado, mixed greens, and lemon dressing, providing a delicious and wholesome option for breakfast, lunch, or dinner.

Time: Prep - 10 minutes; Cook - N/A; Total - 10 minutes

Servings: 1

Difficulty: Easy

Cuisine: Mediterranean, Paleo

Allergens

None (excluding feta cheese if using)

Ingredients

1 cup cooked quinoa
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted
1/4 cup cucumber, diced
1/4 cup avocado, sliced
1/4 cup feta cheese, crumbled (optional)
1/2 cup mixed greens
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste

Instructions

In a large bowl, combine the cooked quinoa, cherry tomatoes, Kalamata olives, cucumber, avocado, mixed greens, basil, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create a dressing.
Pour the dressing over the salad and toss gently to combine.
If using feta cheese, crumble it over the top of the salad just before serving.
Enjoy this Energizing Mediterranean Bowl as a wholesome meal or a satisfying snack that nourishes your body and soul.

Chef’s Insight

The combination of vibrant colors, crisp flavors, and wholesome ingredients in this Mediterranean Bowl is not only visually stunning but also packed with essential nutrients to fuel your day.

Notes

This recipe is gluten-free, dairy-free, and refined sugar-free, making it a great choice for those following a Paleo diet or seeking clean eating options.

Substitutions

For a vegan option, omit the feta cheese and use nutritional yeast as a substitute.

Alternative Preparations

This bowl can be easily transformed into a smoothie by blending all ingredients together for a refreshing, on-the-go breakfast or snack.

Alternative Methods

None required; the bowl is prepared cold.

Best Storage Practice

Store individual ingredients separately in airtight containers in the refrigerator for up to five days. Assemble the salad right before consumption for maximum freshness.

Shelf Life

Fresh ingredients, when stored properly, can last up to five days in the refrigerator.

Plating Tips

Arrange the quinoa at the bottom of a large, shallow bowl and create a colorful mound of the remaining ingredients on top. Drizzle the dressing artistically over the salad for an appealing presentation.

Nutrition Facts

(per serving) Calories - 500 kcal; Protein - 20 g; Fat - 30 g (of which saturated fat - 10 g, trans fat - 0 g); Carbohydrates - 60 g; Fiber - 15 g; Sugars - 8 g; Cholesterol - 35 mg; Sodium - 940 mg.