Whenever I ask what recipes you’d like more of, healthy vegetarian eats is always the most popular response. I think it goes without saying that I’m super happy to oblige; that’s what this crazy little blog of mine is all about!
Many of the dishes I create can be paired alongside your favorite protein for those favoring the t-rex lifestyle or combined with even more veggie-centric eats for a vegetarian feast.
Is there something else you’d like to see more of while I’m at it? Let me know in the comments section, by email, or hit me up on social media. I’d love to pick your brain so I can custom fit my recipes to my awesome readers!
Many of the dishes I create can be paired alongside your favorite protein for those favoring the t-rex lifestyle or combined with even more veggie-centric eats for a vegetarian feast.
Is there something else you’d like to see more of while I’m at it? Let me know in the comments section, by email, or hit me up on social media. I’d love to pick your brain so I can custom fit my recipes to my awesome readers!
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| GREEK QUINOA BOWLS HEALTHY RECIPES |
Ingredients
- 1 cup quinoa
- 1 + 1/2 cups water
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/3 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2-3 TBSP apple cider vinegar
- salt and pepper, to taste
- 1-2 TBSP fresh parsley
- TASTY EXTRAS:
- Hummus
- Pita wedges
- Olives
- Fresh tomatoes
- Lemon wedges
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve .
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
- For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
- For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
- Add any additional salt and pepper to taste, if desired.
Notes
For a speedy salad, do all your prepwork while your quinoa cooks. This way you'll only have one ridiculously step left after your quinoa is fluffy and ready to go.
This salad can be made in advance to enjoy for weekday lunches or as a side dish for dinner. It's great room temperature and also wonderful chilled, so feel free to enjoy either way! As written, the recipe makes two entree-sized quinoa bowls or four sassy side dishes. Feel free to double the recipe if you're feeding a crowd!
This salad can be made in advance to enjoy for weekday lunches or as a side dish for dinner. It's great room temperature and also wonderful chilled, so feel free to enjoy either way! As written, the recipe makes two entree-sized quinoa bowls or four sassy side dishes. Feel free to double the recipe if you're feeding a crowd!
GREEK QUINOA BOWLS TIPS + TRICKS
- Always rinse your quinoa.
- Always.
- Take your avocado game to the next level with a drizzle of EVOO and a sprinkling of salt, pepper, and paprika. It amplifies the melt-in-your-mouth deliciousness that is the all-powerful avocado.
- Feel free to add olives; just promise you’ll keep them away from me!
- When in season, toss in a few ripe + juicy cherry tomatoes too.
- You can use red or white wine vinegar in place of the ACV but ohmygooosh if you have a chance to pick up some apple cider vinegar (or already have it handy!) do it. It’s become a healthy and crucial part of my dressing game and I also love adding a shot of ACV to my kombucha tea for a little pre-breakfast detox action.
- Keep quinoa in regular rotation with a little meal prep magic! Cook up a large batch at the beginning of the week and refrigerate in an airtight container. Toss it into soups, chilis, salads, salads, and so much more for up to 4 days, then freeze the rest! Fast food FTW!
TIME-SAVING TIPS:
Aiming to eat more salads and grain bowls? A little prep work can go a long way! Pick a day that works for you (some prefer the day they grocery shop + others like to stick to Sunday) and prep your veggies, grains, and greens. This can also be done for protein mix-ins too!
I chop and dry my lettuce twice a week (I adore my salad spinner!) and cook a cup or two of quinoa. The quinoa will keep for 4-5 days and any extras can be frozen for a later date for use in soups, chilis, and baked goods. You can also chop your cucumbers, peppers, and all your favorite veggies (bonus points for broccoli!) and store in airtight containers in your fridge.
Take things a step further by making this salad minus the oil, vinegar, and avocado and portioning it out into lunch-sized containers. When you’re ready to eat simply snag an avocado, dress the salad with oil and vinegar, and dig in!
I chop and dry my lettuce twice a week (I adore my salad spinner!) and cook a cup or two of quinoa. The quinoa will keep for 4-5 days and any extras can be frozen for a later date for use in soups, chilis, and baked goods. You can also chop your cucumbers, peppers, and all your favorite veggies (bonus points for broccoli!) and store in airtight containers in your fridge.
Take things a step further by making this salad minus the oil, vinegar, and avocado and portioning it out into lunch-sized containers. When you’re ready to eat simply snag an avocado, dress the salad with oil and vinegar, and dig in!
