Loaded Quinoa Bowl!
This has been my favorite recipe for a long time, and a favorite of many clients! Originally I used to make it with Bulgur but recently switched to Quinoa as a gluten free protein packed option. It’s
*FULL OF FLAVOR!
*GREAT FOR LUNCHES AND DINNERS!
Don’t pass up on this one. Make a double recipe as there is some chopping and prep time. But the only thing you cook is the quinoa. The rest is raw!
1.5 cups of either lentils or chick peas (Garbonzo beans)
1 1/4 cup uncooked quinoa (you could use more if you like)
2 tsp fresh MINT
1/4 CUP fresh parsley
1/2 cup Feta or Goat feta, crumbled
1 tomato diced
1/3 cup red onion diced
1/2 cup kalamata olives (you could use black if you prefer)
1 diced red pepper
2 cloves garlic chopped
1 stalk minced Celery
1 tsp sea salt
1/4 cup fresh lemon juice (you can use lime in it’s place as well!)
2 tsp dried dill
Pepper to taste
Get a LARGE bowl out before you start chopping. Everything will go into one bowl.
Boil water in a large pan or pot. Rinse quinoa. Put quinoa in the boiling water and cook for 15-20 minutes.
Cut all the veggies. No other cooking is required besides the quinoa.
Mix them up with spices and other ingredients.
Rinse the quinoa with cool water, drain it and mix it into the large bowl.
Eat right away or refrigerate. It’s even better the next day when the flavors really start to come out.
This recipe has a lot of great flavor!! The mint is a great touch .
ENJOY and don’t forget to make a big batch for leftovers!