Mediterranean Quinoa Bowl

Instructions

1. Step 1

   Place the quinoa in a fine-mesh sieve and rinse thoroughly under cool running water. Drain well.

   Ingredients used: 200.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Combine the water and ⅝ tsp (3 gr) salt in a saucepan and bring to a boil over high heat. Stir in the rinsed quinoa, cover, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 3.0 gr Salt, 400.0 ml Water

   Cookware: saucepan

3. Step 3

   Remove the saucepan from the heat and leave it covered for 5 minutes. Fluff the quinoa with a fork, uncover, and let it cool slightly for another 5 minutes.

   Timer: 10 min (fixed)

   Cookware: fork, saucepan

4. Step 4

   Whisk the olive oil, lemon juice, garlic, oregano, remaining salt, and black pepper together until blended.

   Ingredients used: 2.0 gr Dried Oregano, 60.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: small bowl, whisk

5. Step 5

   Drain and rinse the chickpeas. Wash and dry the cucumber, tomatoes, and parsley, then prepare them along with the onion and olives as noted.

   Ingredients used: 300.0 gr Cherry Tomato, 240.0 gr Chickpea, 300.0 gr Cucumber, 105.0 gr Kalamata Olive, 20.0 gr Parsley, 100.0 gr Red Onion

   Cookware: Chef Knife, cutting board, fine mesh sieve

6. Step 6

   Combine the prepared chickpeas, cucumber, tomatoes, onion, olives, and parsley in a large mixing bowl.

   Cookware: mixing bowl

7. Step 7

   Add the slightly cooled quinoa and dressing to the vegetable mixture. Toss gently until evenly coated.

   Cookware: mixing bowl

8. Step 8

   Divide the quinoa mixture among four bowls and finish with the crumbled feta.

   Ingredients used: 150.0 gr Feta Cheese