Daylight savings time is a blessing and a curse in my opinion. A curse because less beauty sleep (ugh) but a blessing because MORE SUNSHINE! I’m 100% happier in the sun, and more sunshine means that spring is finally coming.
But for some reason, Mother Nature has some different ideas, and a polar vortex is coming our way this week. So, instead of hunkering down with a big bowl of chili and hot chocolate, I’ve decided a bright and cheery meal was a better idea, one filled with all the fresh, colorful chopped veggies and duh, loads of feta cheese.
Also, these bowls require very minimal cooking. Once the quinoa is prepared, all you gotta do is chop and mix and you’ve got yourself a bowl of fresh, cheery, goodness. It also keeps incredibly well, and tastes even better the next day when the quinoa soaks up alllll the flavors of the light, lemony vinaigrette.
Greek Quinoa Salad Bowls
Ingredients (makes about 6 servings):
- 1 cup quinoa
- 1 red bell pepper
- 1 green bell pepper
- 3 Roma tomatoes
- 1 jar quartered artichoke hearts
- 1 jar pitted Kalamata olives
- 2 cucumbers
- 1 red onion
- 1/2 cup feta cheese
- 1/4 cup chopped parsley
- 1/2 cup olive oil
- 3 tbsp. red wine vinegar
- 3 tbsp. lemon juice
- Cook the quinoa in 1 1/2 cups of water or chicken broth.
- Wait for it to boil, then turn on low and cover with a lid.
- Let cook for 15 minutes and fluff with a fork when done.
- Chop away at all those veggies and add to a large mixing bowl with the cooked quinoa and feta.
- Mix the olive oil, red wine vinegar, lemon juice and parsley together.
- Pour over the quinoa + veggie mixture and mix!
- Add optional toppings: hummus,tzatziki sauce, avocado, pita bread
*Gluten-free* *Vegetarian* *Can be made vegan and dairy-free* *Can be made Paleo or Whole30*