Greek Quinoa Bowls
Fresh and tangy Greek quinoa bowls
INGREDIENTS
• 1 Cup Quinoa
• 1 ½ Cups Filtered Water
• 1 Cup Chopped Green Bell Pepper
• 2 Tbsp. Olive Oil
• 3 Tbsp. Apple Cider Vinegar
• 2 Tbsp. Fresh Parsley
• Sea Salt & Black Pepper To Taste
HOW TO MAKE IT
- Preheat First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
- For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
- For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. Pour over your quinoa bowl and toss with a pair of forks or salad servers.
- Add any additional salt and pepper to taste, if desired.
