Easy and Healthy Greek Quinoa Bowl Salad Recipe

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A healthy dejeuner basin, packed with veggies, feta and roasted peppers! Preparing a healthy lunch the night before is such a great way to keep your health on runway. Morning is ofttimes too decorated to do more than throw a quick sandwich together, and it'due south like shooting fish in a barrel to become over the top when faced with all the naughty options at the nearest deli.

I like to brand a huge bowl of this quinoa salad and serve it for dinner along with some chicken or salmon, so save the rest for the next two days worth of lunches.

Add together whatever veg you have in – snow peas, carrots, even mini broccoli florets work well.

The sweetness tang from the roasted ruby-red peppers works so well with the flossy feta and salty olives.
These peppers are store-bought, just you can roast your own quite easily by charring them whole under the broiler. One time charred, leave them to cool, then skin off the skin and chop upwards the roasted peppers (discarding the seeds).

Use your favourite olives too.  I similar to use nocellara olives for their brilliant green color and buttery taste. They're quite mild, which makes them perfect for anyone who isn't commonly keen on olives.

Brand up a batch of this lovely quinoa salad for lunch, or fix alee to serve at your BBQ or picnic.

Ingredients for a Greek Bowl With Quinoa:

Serves iii-4

• one cup dried quinoa
• 2 cups vegetable stock
• 1 clove garlic, peeled and minced
• ane/4 tsp salt
• 1/4 tsp pepper
• ane/iv tsp paprika
• ane/three of a small cucumber
• x grape tomatoes
• 2 whole roasted peppers – from a jar
• 3/4 cup crumbled feta cheese
• 1/2 red onion
• 1 cup olives
• iii radishes
• Small bunch parsley

Stride past stride guide for a healthy bowl:

If you'd like to serve this salad with dressing, mix i part balsamic vinegar with two parts olive oil. Flavor to sense of taste with common salt and pepper.

1. Place the quinoa in a small saucepan with the stock, garlic, table salt, pepper and paprika. Bring to the eddy, turn the rut downward to very low and place a lid on the pan. Melt for xx minutes, checking two or 3 times, giving the quinoa a quick stir so that it doesn't burn.

2. Chop the peppers, cucumber and tomatoes into small chunks. Slice the onion, radish and olives into sparse slices.

3. Once the quinoa is cooked, turn off the heat, fluff it up a niggling with a spoon and leave to absurd.

4. Once absurd, add all of the salad ingredients to a large serving bowl.

5. Serve upward the bowl, tossing the everything together before dishing out onto separate plates.

Prep Time 15 minutes

Melt Time 25 minutes

Full Time 40 minutes

Ingredients

• one cup dried quinoa
• 2 cups vegetable stock
• 1 clove garlic, peeled and minced
• ane/4 tsp salt
• ane/four tsp pepper
• 1/4 tsp paprika
• 1/3 of a small cucumber
• ten grape tomatoes
• 2 whole roasted peppers – from a jar
• 3/4 cup crumbled feta cheese
• one/ii red onion
• 1 loving cup olives
• 3 radishes
• Small bunch parsley

Instructions

1. Identify the quinoa in a small saucepan with the stock, garlic, common salt, pepper and paprika. Bring to the boil, plow the heat downwardly to very low and place a lid on the pan. Cook for twenty minutes, checking two or three times, giving the quinoa a quick stir so that it doesn't burn down.
2. Chop the peppers, cucumber and tomatoes into pocket-size chunks. Piece the onion, radish and olives into thin slices.
3. Once the quinoa is cooked, turn off the heat, fluff it up a petty with a spoon and leave to cool.
4. Once cool, add all of the salad ingredients to a big serving basin.
5. Serve up the bowl, tossing the everything together before dishing out onto separate plates.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 220 Total Fatty: 12g Saturated Fat: 5g Trans Fatty: 0g Unsaturated Fat: 7g Cholesterol: 25mg Sodium: 993mg Carbohydrates: 21g Cobweb: 4g Sugar: 6g Protein: 8g

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Source: https://www.diys.com/greek-quinoa-bowl/

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