• chickpeas 1 cup chickpeas (garbanzo beans), cooked or canned
  • cucumbers 3 small Persian cucumbers, sliced
  • extra virgin olive oil Extra virgin olive oil
  • feta cheese 1/2 cup crumbled feta cheese
  • fresh dill 1 1/2 tbsp chopped fresh dill
  • hearts of romaine 2 cups shredded hearts of romaine (or your favorite green)
  • juice of lemon 1 large lemon, juiced, or more to taste
  • kalamata olives 1/2 cup pitted kalamata olives
  • oregano 1/2 tsp oregano
  • quinoa 1 cup quinoa
  • salt and pepper Salt and freshly ground black pepper
  • tomatoes 3 small ripe tomatoes, quartered
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How to make it

  1. Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
  2. Pour quinoa into a saucepan along with 2 cups of water, oregano and 1/8 tsp salt (if salt sensitive, just use a pinch). Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot.
  3. Let the quinoa simmer for about 15 minutes.While quinoa is steaming, prep your vegetables (chop, shred, etc.). Once they're prepped I like to put them in bowls for easy assembly.After the quinoa has cooked for 15 minutes, stir in the chickpeas. Recover the pot and steam for about 5 more minutes till water is absorbed and quinoa is tender. Uncover the pot and stir in the fresh dill and lemon juice; add more salt and lemon juice to taste, if desired.Assemble your quinoa bowls. Divide the quinoa mixture evenly between each bowl (about 1 cup each). For each of the following ingredients, divide them evenly between the four bowls...Top each bowl with shredded romaine and sliced Persian cucumbers. Sprinkle on kalamata olives, tomato quarters and crumbled feta.
  4. Drizzle the bowl with extra virgin olive oil and squeeze on some fresh lemon juice. Season with salt and freshly ground black pepper, if desired (the feta is salty so go easy on the salt till you taste it).
  5. Serve.You can also add some thinly sliced red onion to the bowls if you wish. I'm not a big fan of raw onion so I don't use it. As you can see these bowls are very customizable; feel free to change up the toppings as you like.