Greek Vibrant Vegetarian Dinner Bowl

Allergens

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Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• 1 avocado, sliced
• 1 cup feta cheese, crumbled (optional)
• 1 lemon, juiced
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a medium saucepan, bring the water to a boil and add quinoa. Reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from heat and let cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, avocado, and cooled quinoa.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour dressing over the salad and mix gently.
4. Top with crumbled feta cheese if desired, and garnish with chopped parsley. Serve immediately.

Chef’s Insight

This dish highlights the importance of balance in both taste and nutrition, embodying the essence of Mediterranean cuisine.

Notes

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