Greek Quinoa Bowls

Step 1

First rinse and drain your quinoa using a mesh strainer or sieve.

Step 2

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!

Step 3

Next add your water, set burner to high, and bring to a boil.

Step 4

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.

Step 5

While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.

Step 6

Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.

Step 7

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!

Step 8

For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.

Step 9

Add any additional salt and pepper to taste, if desired.