Quinoa Bowl

A simple, satisfying favorite.

Why You'll Love This Recipe

• Meal-prep all-star.
• Vegetarian complete protein.
• Bright, fresh, satisfying.
• 25 minutes and 5 days of lunches.
• Adaptable with any add-ins.

Ingredient Notes

• Rinsed quinoa is bitterness-free.
• Real feta (sheep's milk Greek) over generic.
• Fresh lemon juice only.

Ingredient Substitutions

• Brown rice or farro for quinoa.
• Goat cheese in place of feta.
• Add grilled chicken or shrimp for more protein.

Equipment Needed

• Saucepan
• Mixing bowls
• Whisk

Prep Tips

• Cook quinoa first so it has time to fluff.
• Dice vegetables uniform.

Instructions

1. 1

   Gather and prep: 1 quinoa, 1 cup chickpeas, 1 medium cucumber, sliced, 1 medium tomato, diced, 1 cup feta, 1 tbsp olive oil, 1 lemon (for juice and zest), 3 cloves garlic, minced. mince the garlic before you start cooking.

2. 2

   Cook quinoa.

3. 3

   Toss with chickpeas, cucumber, tomato.

4. 4

   Dress with oil, lemon, garlic; top with feta.

Artsi Pro Tips

• Rinse quinoa to remove the bitter saponin coating.
• Toast quinoa for nuttier flavor.
• Dress while warm so quinoa absorbs flavor.

Common Mistakes

• Skipping the rinse — bitter quinoa.
• Overcooking quinoa to mush.
• Dressing too early on tomatoes that watery the bowl.

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