Vibrant Mediterranean Vegan Bowl

Allergens

N/A

Ingredients

• 1/2 cup cooked quinoa
• 1/4 cup chopped cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup sliced bell pepper (any color)
• 1/4 cup chickpeas, drained and rinsed
• 2 tablespoons Kalamata olives, pitted
• 1/4 cup crumbled feta cheese (optional, for non
• vegans)
• 1/4 cup mixed fresh greens (spinach, arugula, or watercress)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• Optional: Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine the cooked quinoa, chopped cucumber, halved cherry tomatoes, sliced bell pepper, chickpeas, and Kalamata olives. Gently toss the mixture with fresh lemon juice, extra virgin olive oil, salt, and pepper to taste. Top the salad with crumbled feta cheese if desired (exclude for a fully vegan option). Mix in the fresh greens and garnish with fresh basil leaves. Enjoy immediately!

Chef’s Insight

Use fresh, organic ingredients whenever possible to maximize the nutritional benefits of this dish.

Notes

Feel free to adjust the proportions of ingredients according to personal preference.