Mediterrnean Quinoa Bowl

Hi Guys! I took a month long break to catch up on some domestic affairs and work on a new project in my life. I’m back in my kitchen ready to create, style, photograph and all the good stuff we as food bloggers and influencers do.

Its warming up beautifully here in California and I’m excited to share this zesty Quinoa Salad Bowl with lots of Mediterranean flavors, its perfect to make to welcome spring. This nutritious bowl is full of crisp vegetables, briny olives, creamy avocados, quinoa for protein and rounded with a herby zesty vinaigrette. Bonus it makes an excellent make ahead meal for weekly meal preps.

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Mediterrnean Quinoa Bowl, Serves 4

INGREDIENTS

Grain Bowl:

• 2 ½ cups cooked quinoa** from about 1 1/2 cup uncooked quinoa
• 5 cups chopped romaine or organic spring mixed greens
• 3 Persian cucumbers or 3/4 English cucumber
• 1 ½ cup halved baby tomatoes, halved
• ½ cup sliced red onion
• 1.5 cans chickpeas, drained and rinsed
• ½ cup pitted kalamata olives, halved
• ½ cup pomegranate from one small fruit
• 1 large avocado, diced
• 1 jalepeno sliced, optional
• 1 cup feta, diced ( I forgot to use it haha
• Herbed Vinaigrette
• ½ cup cold pressed extra virgin olive oil
• juice from one large lemon, about ½ cup
• 2 tablespoons finely chopped fresh oregano leaves or 1 tablespoon dried
• 3 tablespoons finely chopped fresh dill or 1 teaspoon dried
• 3 tablespoons fresh chopped parsley
• 4 cloves garlic, grated or minced, about 1 leveled teaspoon, use less if you don’t like the strong flavor
• pinch of sumac, optional
• sea salt, as needed
• freshly cracked black pepper

INSTRUCTIONS

1. **Combine 1 part rinsed quinoa with 2 parts water or any liquid like veggie broth in a small saucepan. Bring to a boil over medium-high heat. Then lower the heat to a simmer. Cook until quinoa absorbs all the liquid. About 10-15 minutes. Remove from heat. Cover and let it rest for 5 minutes. Remove lid and fluff quinoa with a fork. Set aside to cool slightly.
2. In a small bowl combine the vinaigrette ingredients.
3. In a bowl combine the sliced cucumber, baby tomatoes, red onion, warm quinoa, jalapeño if using, and chickpeas. Toss 3/4 of the vinaigrette. Mix well. Set aside to marinate for about 10 minutes.
4. In about 4-5 bowls place a handful of greens. Divide the marinated cucumber, cherry tomato, chickpeas,onion mixture between the bowls. Finally top with pitted kalamata olives, pomegranate and diced avocado. Pour the remaining vinaigrette between the bowls. Feta cheese is delicious in this salad I didn’t have any on hand, but we love it with a little feta.