Name: Meditteranean Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup quinoa, rinsed; 1 cup hummus; 1 cup tofu feta, or regular feta; 1 1/2 cups diced cucumbers; 1 1/2 cups cherry tomatoes, cup in half; 1 cup diced red pepper; 1 cup kalamata olives, pitted; 1/2 cup diced red onion; Fresh parsley for garnish, if desired; 1 (16 ounce) package extra firm tofu, drained and patted dry; 1/3 cup apple cider vinegar; 1/3 cup water; Juice of 1 medium lemon; 1 tablespoon extra virgin olive oil; 2 teaspoons light yellow miso paste; 1/2 teaspoon dried oregano; 1/4 teaspoon salt

Description

All your favorite pizza flavors in one healthy bowl!

Ingredients

Scale

3/4 cup quinoa, rinsed
1 cup tomato sauce
1 teaspoon Italian seasoning or Herbs De Provence
1 teaspoon olive oil
1 large red pepper, diced
1 medium zucchini, diced
1/2 yellow onion, diced
1 clove garlic, minced
4 cups baby spinach leaves
1 (15 ounce) can white beans, drained and rinsed
1 cup shredded cheese, vegan or regular
Salt
Black pepper
Sliced basil for garnish, if desired

Cook Mode Prevent your screen from going dark

Instructions

Place quinoa in a medium pot and cover with 1/2 cup water. Bring to a simmer and cook until water is absorbed, about 15 minutes.
Once quinoa is finished cooking, add the tomato sauce, Italian seasoning and a pinch of salt and mix until combined.
Heat a large pan over medium heat and add olive oil, red pepper, zucchini, onion and garlic. Season with a pinch of salt and pepper and cook until vegetable are tender, 5-7 minutes.
Assemble the bowls: heaping 1/2 cup quinoa, 1/4 of the veggie mixture, 1 cup spinach leaves, 1/3 cup white beans, 1/4 cup cheese. Top each with fresh basil/ and or basil vinaigrette, if desired.

Notes

If assembling ahead of time, leave out the spinach until morning of.

If you like dressing, this Basil Vinaigrette would go great on these bowls!

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner, Lunch, Vegan, Gluten Free