Mediterranean Quinoa Bowl
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Broccolinis (4)
- Chickpeas, cooked (1 Cup)
- Flat leaf parsley (3 Tbsp.)
- Meyer lemon (1)
- Oregano, Dried (2 tsp.)
- Condiments
- Capers (1/4 Cup)
- Cooking & Baking
- Olive oil, Good Quality (1 Tbsp.)
- Pepper, Fresh Ground (1)
- Red peppers, Roasted (1 Cup)
- Sea salt (1 Generous pinch)
- Pasta & Grains
- Quinoa, dry (1 Cup)
- Dairy
- Feta cheese (1 4 to 6 oz. Block)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published January 26, 2010 (3 years ago).
60 people saved this recipe.
