Mediterranean Quinoa Bowl

699 faves | 8 recommends
More from this source
Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
749
FAT
93%
CHOL
32%
SOD
116%

Comments

Fantastic flavor! I served as a side dish with grilled shrimp, but I'm definitely keeping it on my list for easy make ahead lunch.
612336caf6d0   •  15 Jun   •  Report
Threw in some diced bell peppers for some crunch and some scallions.
9098a164aa81   •  16 May   •  Report
I roasted my own red peppers, broccoli, and red onion slices. I skipped the dried oregano and used regular lemon. I served over a bed of baby greens. Delicious!!
Michele Carpenter   •  6 Dec   •  Report
I'm not a huge fan of Meyer lemons in savory preparations, so I'll use regular ones. I might add some toasted pine nuts for fun!
Pamela Salzman   •  1 Oct   •  Report
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Ingredients for 2 servings

1 Cup Quinoa, dry

4 Broccolinis

4 to 6 oz. Block of Feta Cheese, cut in cubes

1 Cup Roasted Red Peppers, cut in slivers (I use jarred in the off season)

1/4 Cup Capers, rinsed and drained

1 Cup Chickpeas, cooked

3 Tbsp. Flat Leaf Parsley, finely chopped

2 tsp. Dried Oregano

Generous pinch of Sea Salt

Fresh Ground Pepper

1 Meyer Lemon

1 Tbsp. Good Quality Olive Oil

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