A colorful bowl of grains, fresh greens, olives, and feta drizzled with lemon-oregano dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa (or farro, bulgur, or brown rice)
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, thinly sliced
06 - 2 cups mixed greens (arugula, spinach, or romaine)
07 - 1/2 cup roasted red peppers, sliced
→ Toppings
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup toasted pine nuts
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt and black pepper, to taste
# Directions:
01 - Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer until tender, approximately 15-20 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small mixing bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until fully combined.
03 - Distribute mixed greens evenly among four serving bowls, then top each with cooked quinoa.
04 - Layer cherry tomatoes, diced cucumber, thinly sliced red onion, and roasted red peppers on top of the grains in each bowl.
05 - Sprinkle Kalamata olives, crumbled feta cheese, and toasted pine nuts evenly over the vegetables.
06 - Drizzle the prepared dressing over each bowl immediately before serving. Toss gently to combine or present layered as desired.
