Loaded with recent veggies and drizzled in an exceedingly light-weight home-brewed dressing, these tasty eater Greek Quinoa Bowls create healthy uptake a breeze!
This dish came along in beneath quarter-hour and was the right thanks to satisfy my probing for one thing gloriously Greek. It’s half dish, half dish and is bound to be a daily in my home, and hopefully yours too! Let American state apprehend if you get an opportunity to do it!
Whenever I raise what recipes you’d like additional of, healthy eater grub is usually the foremost standard response. I believe it goes while not expression that I’m super happy to oblige; that’s what this crazy very little web log of mine is all about!
Many of the dishes I produce may be paired aboard your favorite supermolecule for those affirmative the t-rex life style or combined with even additional veggie-centric grub for a eater feast.
Is there one thing else you’d wish to see additional of whereas I’m at it? Let American state apprehend within the comments section, by email, or hit American state au fait social media. I’d like to decide your brain thus I will custom match my recipes to my awful readers!
We found a tremendous Mediterranean eating house here in town recently referred to as hoummos, and it’s the foremost delicious very little hole within the wall! Paul and that I were seriously sick with each bite, with excitement coming up with our next visit before our meal was even halfway finished. A number of days later, after I finally tilled through the remnants of the mountain of tabouleh and hoummos I brought home, I used to be left with a touch of a food hangover.
INGREDIENTS :
- 1 cup quinoa
- 1.5 cups water
- 1/3 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 2-3 TBSP apple cider vinegar
- salt and pepper to taste
- 1-2 TBSP fresh parsley
TASTY EXTRAS :
- Hummus
- Pita wedges
- Olives
- Fresh tomatoes
- Sliced or chopped avocado
- Lemon wedges
INSTRUCTIONS :
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
- For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
- For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
- Add any additional salt and pepper to taste, if desired.
0 Comments