Greek Quinoa Bowls
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
Extras, if you want them:
Hummus
Pita wedges
Olives
Fresh tomatoes
Sliced or chopped avocado
Lemon wedges
First rinse and drain your quinoa.
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.
Take your 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 counter for a few minutes for a room temperature quinoa bowl. Totally up to you!
For the vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. 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.
