Wholesome bowl with grains, crisp greens, olives, feta, and zesty dressing for a fresh, light meal or side.
# What You'll Need:
→ Grains
01 - 1 cup quinoa (or farro, bulgur, or brown rice)
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - ½ red onion, thinly sliced
06 - 2 cups mixed greens (arugula, spinach, or romaine)
07 - ½ cup roasted red peppers, sliced
→ Toppings
08 - ½ cup Kalamata olives, pitted and halved
09 - ½ cup feta cheese, crumbled
10 - ¼ cup toasted pine nuts
→ Dressing
11 - ¼ cup extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt and black pepper, to taste
# How to Make It:
01 - Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer until tender, approximately 15–20 minutes. Fluff with a fork and allow to cool slightly.
02 - Whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Place mixed greens evenly into four serving bowls. Evenly distribute the cooked quinoa on top of the greens.
04 - Layer cherry tomatoes, diced cucumber, thinly sliced red onion, and roasted red peppers over the grains in each bowl.
05 - Sprinkle Kalamata olives, crumbled feta cheese, and toasted pine nuts evenly over the vegetables.
06 - Drizzle the prepared dressing over each bowl just before serving. Toss gently to combine or serve layered for visual appeal.
