Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon salt
  • 1 cup (150g) chopped cucumber
  • 1 cup (150g) chopped cherry tomatoes, halved
  • 1/2 cup (75g) chopped red bell pepper
  • 1/2 cup (75g) chopped red onion
  • 1/2 cup (50g) Kalamata olives, pitted and halved
  • 1 cup (170g) cooked chickpeas, rinsed and drained OR 6 oz (170g) grilled chicken breast, sliced
  • 1/4 cup (30g) crumbled feta cheese
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh mint
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the Quinoa: Combine quinoa, vegetable broth (or water), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork.
  2. Prepare the Vegetables: Chop all vegetables as listed in the ingredient list.
  3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, parsley, mint, oregano, salt, and pepper.
  4. Assemble the Bowls: Divide the cooked quinoa between two bowls. Top with chopped cucumber, tomatoes, bell pepper, red onion, olives, chickpeas (or chicken), and feta cheese (if using).
  5. Dress the Bowls: Drizzle each bowl with the lemon-herb dressing.
  6. Serve: Serve immediately or chill for later.