Drizzle the bowl with extra virgin olive oil and squeeze on some fresh lemon juice. Pour quinoa into a saucepan along with 2 cups of water, oregano and 1/8 tsp salt (if … You can also add some thinly sliced red onion to the bowls if you wish. Swirl in 2 tablespoons oil. Recover the pot and steam for about 5 more minutes till water is absorbed and quinoa is tender. Serve. Pour quinoa into a saucepan along with 2 cups of water, oregano and 1/8 tsp salt (if salt sensitive, just use a pinch). … * Percent Daily Values are based on a 2000 calorie diet. Place all of the salad ingredients, including the cooled quinoa in a bowl and toss with the dressing. Uncover the pot and stir in the fresh dill and lemon juice; add more salt and lemon juice to taste, if desired. Cover the pot. Allow to settle for at least 20 minutes before serving. Your email address will not be published. All Rights Reserved. It’s all about a craving for crunch and flavor. Quinoa Salad with Cranberries and Goat Cheese. Published June 18, 2014 - Last Updated August 11, 2020. While quinoa is steaming, prep your vegetables (chop, shred, etc.). Save my name, email, and website in this browser for the next time I comment. Divide the quinoa mixture evenly between each bowl (about 1 cup each). I'm not a big fan of raw onion so I don't use it. Healthy protein-packed Mediterranean vegetarian recipe with quinoa, chickpeas, herbs, Greek salad and feta by Tori Avey. Bring the quinoa to a boil, then reduce heat to a low simmer. Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. * I often make a quinoa batch on Sunday and pull what i need from it throughout the week. By adding quinoa and arugula we’re turning this side salad into a full meal! Whisk together Greek chicken marinade ingredients and pour into sealable bag. Cook the quinoa according to the package instructions and allow to cool for at least 30 minutes. To make my salad’s ultra filling I add various meats, cheeses, and proteins. As you can see these bowls are very customizable; feel free to change up the toppings as you like. For each of the following ingredients, divide them evenly between the four bowls... Top each bowl with shredded romaine and sliced Persian cucumbers. Once they're prepped I like to put them in bowls for easy assembly. Slowly whisk in the oil until emulsified. Add onion … Or....do what I do....put all of the ingredients into a mason jar and shake vigorously - … Sprinkle on kalamata olives, tomato quarters and crumbled feta. Let sit at room temperature while you prepare the salad to allow the flavors to meld. Heat a medium saucepan over medium-high. Best Greek Power Bowls Recipe - How to Make Greek Power Bowls Here’s a twist on a traditional Greek Salad. Be gentle with the feta. Rinse the quinoa thoroughly in a mesh strainer or sieve, drain. I’m in love with fresh veggies and olive oil. If you haven’t already get your tzatziki sauce made at this time – takes bout 15 minutes to make – … Let the quinoa simmer for about 15 minutes. After the quinoa has cooked for 15 minutes, stir in the chickpeas. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. If you haven’t figured out yet, I love salad. Combine the dressing ingredients in the mason jar and vigorously shake. *. Place chicken … Cook the quinoa according to the package instructions and allow to cool for at least 30 minutes. It’s not about the calories for me. Place all of the salad ingredients, including the cooled quinoa in a bowl … Season with salt and freshly ground black pepper, if desired (the feta is salty so go easy on the salt till you taste it). Assemble your quinoa bowls.