Mediterranean Quinoa Bowl
Try this healthy, easy quinoa bowl, bursting with loads of fresh Mediterranean flavours. Make this recipe for lunch in under 30 minutes.
No matter what you call them, Buddha bowls or grain bowls, they are one of the biggest growing health food trends. They are both visually appealing (important for Instagramming) and the ultimate healthy comfort food.
I also think the Buddha bowl has gained such popularity because of how hard it is to figure out a balanced diet. These bowls offer an easy solution to getting your daily dose of veggies, grains, and protein. Every bite you get a mixture of bold flavours and textures that just keeps people coming back for another spoonful.
Cook the quinoa according to the package.
While the quinoa is cooking, slice the cucumber, red pepper and avocado into bite-sized chunks. Then, chop the cilantro and pit and halve the kalamata olives.
This recipe is great for picky eaters or children because they have the freedom to put whatever ingredients they want in their bowls, and more importantly what they don't want.
Since quinoa is high in protein, gluten-free, and contains are nine essential amino-acids it is the perfect base to build upon.
Give the quinoa some time to cool after it's cooked, then start to assemble your bowl. It won't taste bad if you don't let the qunioa cool down, although I do find it taste better as a cold salad.
First, add the desired base of quinoa, followed by the cucumber, red peppers, kalamata olives, and avocado.
Top your Mediterranean quinoa bowl off with the chopped cilantro, your favorite vegan feta, and a drizzle of greek dressing.
Alternatively, you can combine all the ingredients in a large bowl, then serve mixed.