Mediterranean Power Bowl with Quinoa, Grilled Vegetables, and Lemon-Herb Dressing

Allergens

Wheat (in optional feta cheese)

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 zucchini, sliced into rounds 1 red bell pepper, cut into strips 1 small red onion, thinly sliced 1 cup cherry tomatoes, halved 1/4 cup Kalamata olives, pitted 1/2 cup feta cheese, crumbled (optional) Fresh basil leaves, for garnish Salt and pepper, to taste Lemon
• Herb Dressing: 1/4 cup fresh lemon juice 1/3 cup extra virgin olive oil 2 cloves garlic, minced 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Salt and pepper, to taste

Instructions

1. a. Rinse quinoa under cold water and drain. In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12 15 minutes until cooked through. Set aside. b. Preheat a grill or grill pan over medium high heat. Grill zucchini, bell pepper, and red onion until tender and slightly charred. Remove from heat and let cool. c. In a small bowl, whisk together lemon juice, olive oil, garlic, dill, parsley, salt, and pepper to make the lemon herb dressing. d. Assemble the power bowls: Divide cooked quinoa among four bowls. Top with grilled vegetables, cherry tomatoes, olives, and feta cheese (if using). Drizzle each bowl with lemon herb dressing and garnish with fresh basil leaves. Season with salt and pepper to taste.

Chef’s Insight

This Mediterranean power bowl is not only delicious but also packed with nutrients, providing you with sustainable energy throughout the day

Notes

Feel free to customize the power bowl with your favorite vegetables or proteins