Mediterranean Quinoa Protein Bowl with Lemon-Herb Dressing

Allergens

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Ingredients

• 1/2 cup uncooked quinoa
• 1 cup vegetable broth or water
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped
• Fresh mint leaves, chopped
• Lemon
• Herb Dressing:
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer until the water runs clear.
2. In a small saucepan, combine quinoa and vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and the liquid has been absorbed. Fluff with a fork and let it cool slightly.
3. While quinoa cooks, prepare your vegetables and mix together the Lemon Herb Dressing ingredients in a small bowl.
4. In a large mixing bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese (if using).
5. Pour the Lemon Herb Dressing over the quinoa mixture and toss well to combine. Top with fresh parsley and mint leaves.
6. Serve immediately or refrigerate until ready to enjoy.

Chef’s Insight

Customize this recipe to suit your taste by adding in other fresh vegetables or proteins.

Notes

For an extra burst of flavor, add a pinch of sumac or za'atar to the dressing.