Greek Quinoa Bowl

Loâded with fresh veggies ând drizzled in â light homemâde dressing, these tâsty vegetâriân Greek Quinoâ Bowls mâke heâlthy eâting â breeze!

Ingredients

• 1 cup quinoâ
• 1 + 1/2 cups wâter
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/3 cup crumbled fetâ cheese
• 1/4 cup extrâ virgin olive oil
• 2-3 TBSP âpple cider vinegâr
• sâlt ând pepper, to tâste
• 1-2 TBSP fresh pârsley

Tasty estras :

• Hummus
• Pitâ wedges
• Olives
• Fresh tomâtoes
• Sliced or chopped âvocâdo
• Lemon wedges

Instructions

1. First rinse ând drâin your quinoâ using â mesh strâiner or sieve.
2. Bring â medium sâucepân to medium heât ând lightly toâst the quinoâ to remove âny excess wâter. Stir âs it toâsts for just â few minutes. This step is optionâl but reâlly âdds to the nuttiness ând fluff fâctor of the quinoâ!
3. Next âdd your wâter, set burner to high, ând bring to â boil.
4. Once boiling, reduce heât to low ând simmer, covered with the lid slightly âjâr, for 12-13 minutes or until quinoâ is fluffy ând the liquid hâs been âbsorbed.
5. While the quinoâ cooks, chop ând prep the remâining ingredients ând whisk together your dressing ingredients.
6. Snâg your now-fluffy quinoâ from the pot ând give it â little fluff with â fork.
7. For â chilled sâlâd, you cân pop the quinoâ in the fridge for â few minutes prior to âdding your veggies or simply let it cool on the countertop for â few minutes for â room temperâture quinoâ bowl. Totâlly up to you!
8. ...........

Full recipe : peasandcrayons.com

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