Mediterranean Grain Bowl
I love grain bowls because they feel like a fresh start, a healthy way to end a day or make up for a bad week. Everything is fresh, wholesome, and good for you, but still kept interesting with lots of textures, colors, and intense flavors.
Personally I like the mixture of Kalamata and Castelvetrano olives –the latter are brighter in flavor with a more buttery texture.
You can always use another grain instead of quinoa, like rice, sorghum, etc. But I have been really enjoying quinoa lately. It’s completely up to you!
Total Time: 15 minutes
Yield: 2 bowls
Difficulty Level: Easy
8 cherry whole tomatoes
2 ounces feta cheese, small diced
4 tablespoons good quality balsamic vinaigrette, like Simply Balsamic
1 recipe Perfectly Cooked Quinoa
12 olives (a combination of Kalamata and Castelvetrano)
1 whole roasted red pepper, cut into strips
1 cup kale, ribs removed and cut into ribbons
¼ seedless cucumber, diced
4 tablespoons hummus
Juice of 1 lemon
- Add the cherry tomatoes, diced feta cheese, and balsamic vinaigrette to a small bowl. Toss to coat and marinate. Set aside.
- Meanwhile, assemble the grain bowls by starting with a layer of quinoa on the bottom of a large bowl.
- Arrange the toppings on top of the rice: the olives, roasted red pepper, kale ribbons, seedless cucumber, hummus, and marinated tomatoes and feta.
- Squeeze the juice of half a lemon over each bowl, and enjoy.