Ingredients
Scale
- 1 cup cooked quinoa 🍚
- 2 cups mixed salad greens 🥬
- 1 cup cherry tomatoes, halved 🍅
- 1/2 cucumber, diced 🥒
- 1/2 red bell pepper, sliced 🌶️
- 1/4 red onion, thinly sliced 🧅
- 1 cup canned chickpeas, rinsed and drained 🥫
- 1/4 cup Kalamata olives, pitted 🫒
- 50g feta cheese, crumbled 🧀
- 2 tbsp extra virgin olive oil 🫒
- Juice of 1 lemon 🍋
- 1 garlic clove, minced 🧄
- 1 tsp dried oregano 🌿
- Salt 🧂 and freshly ground black pepper 🌶️
- Optional: fresh parsley, chopped 🌱
- Optional: toasted pine nuts or walnuts 🌰
Instructions
- Prepare the quinoa according to package instructions, then let it cool slightly.
- If using canned chickpeas and you prefer them crispy: toss chickpeas with a little olive oil, salt and pepper, and roast at 200°C (390°F) for 15–20 minutes until golden.
- While quinoa (and chickpeas) are cooling, wash and chop the salad greens, halve the cherry tomatoes, dice the cucumber, slice the red pepper and red onion.
- Make the dressing: whisk together olive oil, lemon juice, minced garlic, dried oregano, a pinch of salt and pepper.
- Assemble the bowls: divide quinoa between bowls, arrange mixed greens, tomatoes, cucumber, bell pepper, red onion and chickpeas on top.
- Add Kalamata olives and sprinkle crumbled feta over each bowl.
- Drizzle the lemon-oregano dressing evenly over the bowls.
- Finish with chopped parsley and a sprinkle of toasted pine nuts or walnuts if using.
- Serve immediately as a light lunch or refrigerate dressing separately and assemble later for meal prep.