Morning Light Mediterranean Quinoa Bowl

Allergens

None, unless using feta cheese (contains dairy)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 lemon, zested and juiced
• 1/3 cup crumbled feta cheese (optional)
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork and set aside.
2. While the quinoa cooks, prepare your vegetables. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
3. Once the quinoa is cooked, add it to the bowl with the vegetables. Stir in the parsley, mint, lemon zest, and half of the lemon juice. Season with salt and pepper to taste.
4. Serve the Mediterranean Quinoa Bowl in bowls, garnishing each with crumbled feta cheese (if using) and a drizzle of olive oil. Finish with a sprinkle of remaining lemon zest and a squeeze of fresh lemon juice. Enjoy your energizing meal!

Chef’s Insight

This dish is perfect for meal prep, as it keeps well in the refrigerator and tastes even better the next day - For added convenience, cook a large batch of quinoa at once and store it in the freezer

Notes

Feel free to customize the vegetables based on your preferences or what's in season - This dish is also delicious served warm or cold