Description
Healthy Greek quinoa bowls with tzatziki sauce and tons of veggies is the perfect vegetarian weeknight meal. They are super delicious and great for summer!
Ingredients
Quinoa
- 1 cup raw quinoa
- 2 cups filtered water
- 1 to 2 tablespoons Greek seasoning
- 2 cups packed spinach, roughly chopped
- salt to taste
for the bowls
- 1/2 red onion, thinly sliced (or pickled – see notes)
- 1 cup grape or cherry tomatoes, sliced
- 4 mini cucumbers, sliced
- 1 to 2 cans quartered artichoke hearts, drained
- 1/4 to 1/2 cup pitted kalamata olives
- 4 to 8 ounces feta cheese, freshly crumbled
- 1 batch Tzatziki sauce
Instructions
- Make tzatziki sauce: If you haven’t already get your tzatziki sauce made at this time – takes bout 15 minutes to make – click here for the recipe.
- cook the quinoa: In a small sauce pot combine the quinoa, 2 cups filtered water, and Greek seasoning. Cover and bring to a boil, reduce to a simmer and cook covered for 15 minutes or until most of the water has been absorbed. Once cooked stir in the chopped spinach, pop the lid on for another 5 minutes to allow the steam to wilt the spinach, stir to combine. Add salt to taste. To cool the quinoa fast spread it out on a baking sheet and allow it to sit for 10 minutes.
- Chop your veggies: While the quinoa is cooling you can chop your veggies as instructed above.
- Assemble the bowls: To assemble the bowls spoon some cooled quinoa into each bowl. Arrange each of the toppings into individual piles – the red onion, or pickled onions (see notes), artichoke hearts, cucumbers, grape tomatoes, kalamata olives, and a sprinkle of feta cheese. Top with a dollop or two of the tzatziki sauce.
- Serve: Serve the bowls immediately. Only assemble as many bowls as you plan to eat in one sitting.
- Storage: store all the food in separate containers in the fridge. Re-assemble and cut fresh veggies as you are ready to eat each bowl.
Notes
Pickled onions: If you want to make pickled onions then you will want to make them before your quinoa, or a day in advance. To make them add 1/4 cup hot water to a mason jar or bowl, along with 1/2 cup white distilled vinegar, 2 teaspoons raw sugar or agave nectar, and 1 teaspoon salt – combine liquid. Add the onions so that they are fully submerged, if they need more liquid add a little more vinegar. Allow them to cool in the fridge for 30 minutes. They are ready to eat after 30 minutes, but can be made up to 1 or several days in advance.
Chicken: To add more protein you can add leftover chicken to this recipe.
Cook/prep time doesn’t reflect time needed to make the tzatziki sauce (15 mins) or pickled onions (10 mins + 30 mins of wait time/hands off time).
