Greek Vegetarian Power Bowl

Allergens

N/A

Ingredients

• 1/2 cup quinoa, uncooked
• 1 cup water
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer until quinoa is cooked through and the water has been absorbed. Fluff with a fork and let it cool.
2. In a large bowl, mix together cucumber, cherry tomatoes, olives, feta cheese (if using), parsley, red wine vinegar, olive oil, salt, and pepper.
3. Add the cooked quinoa to the salad mixture and toss well to combine.

Chef’s Insight

The combination of quinoa and fresh vegetables provides a perfect balance of protein and fiber to keep you energized throughout the day.

Notes

For an extra protein boost, add grilled tofu or chicken.