Ingredients:

  • 1 cup (185g) uncooked quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/2 teaspoon salt (2.5ml)
  • 1 cup (170g) cherry tomatoes, halved
  • 1/2 cup (80g) Kalamata olives, pitted and halved
  • 1/2 cup (70g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (55g) crumbled feta cheese
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 1/4 cup (30g) toasted pine nuts (optional)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper

Instructions:

  1. Cook the Quinoa: Combine quinoa, broth (or water), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let cool slightly.
  2. Prepare the Vegetables: While the quinoa is cooking, halve the cherry tomatoes, olives, and sun-dried tomatoes. Thinly slice the red onion. Chop the fresh parsley and mint.
  3. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. Assemble the Bowls: In a large bowl, combine the cooked quinoa, cherry tomatoes, Kalamata olives, sun-dried tomatoes, red onion, parsley, and mint. Pour the lemon-herb dressing over the quinoa mixture and toss gently to combine.
  5. Portion and Store: Divide the quinoa mixture between two airtight containers. Top each bowl with crumbled feta cheese and toasted pine nuts (if using). Store in the refrigerator for up to 3 days.
  6. Serve: Can be enjoyed cold or at room temperature.