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Greek quinoa bowl
Greek quinoa bowl
649kcal Per person
25g Protein
71g Carbs
30g Fat
14g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- ½ cucumber
- 2 tomatoes
- ¼ red onion
- 3 sun-dried tomatoes
- 6 olives
- 1 clove garlic (5 g)
- 2 tablespoons hummus (40 g)
- 1 squeeze lemon juice (5 ml)
- ½ tablespoon water (8 ml)
- 1 teaspoon oregano, dried (2 g)
- ½ teaspoon honey (3 g)
- 1 handful arugula (30 g)
- 1 ounce feta cheese, crumbled (28 g)
Preparing this recipe
- Cook the quinoa according to the package instructions and let it cool.
- Dice the cucumber and tomatoes, finely chop the onion and cut the sun-dried tomatoes into pieces. Slice the olives and crush the garlic clove.
- In a small bowl, mix the hummus, lemon juice, water, garlic, oregano and honey into a smooth, creamy dressing. Season with salt and pepper to taste.
- In a large bowl, combine the quinoa with the cucumber, tomato, onion, sun-dried tomato, olives and arugula.
- Add the dressing to the quinoa and mix well.
- Place the quinoa salad on a plate and crumble the feta on top.
Tip van FitChef
1. You can lightly toast the quinoa before cooking to bring out a delicious nutty flavor.
2. Delicious with some fresh parsley and/or mint mixed into the quinoa salad.
