Greek Quinoa Bowl
Fresh and bright flavors along with a briny kalamata vinaigrette. This bowl is filling and flavorful. A delicious addition to any summer get together.
Equipment
- 1 Pot
- 1 Cutting Board
- 1 Chef Knife
- Blender or Immersion Blender
Ingredients
- 1 cup Quinoa
- 1 bunch Kale washed, destemmed and chop
- 6 oz Grape Tomatoes halved or quartered
- 1/4 cup Red Onion diced
- 1 each Cucumber diced
- 8 ounces Feta skinned, julienne
- To Taste Kosher Salt
- To Taste Black Pepper
For the Vinaigrette
- 3 ounces Olive Oil
- 2 ounces Red Wine Vinegar
- 1 Tbs Dijon Mustard
- 2 cloves Garlic
- 1 tsp Honey
- 1 Tbs Kalamata Olives drained, pitted
- 1 Tbs Dill
- 1 tsp Oregano
- To Taste Kosher Salt
- To Taste Black Pepper
Instructions
- Heat a pot with 1 3/4 cups of water and bring to a boil. Stir in the quinoa, cover, reduce to a simmer and cook for about 15 minutes. Remove from heat and package for cooling.
For the Vinaigrette
- Blend all ingredients together in a blender or with an immersion blender. Adjust seasoning as needed.
For Serving
- In each bowl start with a base of the chopped kale. Top with 1/2 cup quinoa, onion, cucumber, tomato, feta, and vinaigrette. This could be served with warm or chilled quinoa.
Notes
For Allergies:
This recipe is already gluten, soy, nut, treenut, fish, shellfish, egg, and sesame free. Make sure to double check all of your ingredient labels for any possibilities of hidden allergens or cross contamination possibilities.Â
For Dairy Free take out the feta.
This recipe is vegetarian but not vegan. For vegan take out the honey and feta. Alternatives could be a vegan cheese and maple or agave syrup.
Nutrition
Calories: 356kcalCarbohydrates: 24gProtein: 11gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 34mgSodium: 495mgPotassium: 353mgFiber: 4gSugar: 2gVitamin A: 2582IUVitamin C: 25mgCalcium: 269mgIron: 2mg
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