MEDITERRANEAN QUINOA BOWL

We needed something straight forward. Last week's attempt for a post of braised leeks and romesco sauce ended up looking overcooked and sloppy. We tried to plate it nicely, and Hugh dug around trying to find the perfect dish to distract from the mooshness, but it wasn't happening. We stared at it, eating the finished product while deliberating a nice presentation. Call it coincidence, but we'd eaten 'our post' just as we decided the mooshness did not have a place in the blogsphere. I was left no other option but to make something that would undoubtedly be nice and clean.

Simple as this is, I know there is a need for recipes that come together quickly, are nutritionally well rounded and require no fuss. This salad of sorts is gluten free, high in plant protiens and is just as good, if not better, the next day for lunch over some salad greens with another little squeeze of lemon. All these ingredients are pretty well received, so I think it would be a great make ahead dish for a luncheon, bridal shower or what not with all the pretty colors. There are circumstances where you don't want to take a risk, and this bowl is as reliable as they come.

MEDITERRANEAN QUINOA BOWL // Serves 2 big eaters, maybe 3 medium eaters

1 Cup Quinoa, dry
4 Broccolinis
4 to 6 oz. Block of Feta Cheese, cut in cubes
1 Cup Roasted Red Peppers, cut in slivers (I use jarred in the off season)
1/4 Cup Capers, rinsed and drained
1 Cup Chickpeas, cooked
3 Tbsp. Flat Leaf Parsley, finely chopped
2 tsp. Dried Oregano
Generous pinch of Sea Salt
Fresh Ground Pepper
1 Meyer Lemon
1 Tbsp. Good Quality Olive Oil

1. For the quinoa, typically, bring two cups water and one cup dry quinoa to a boil. Cover and simmer for about 15 minutes. Place the broccolini right on top after ten minutes (who wants to dirty another pot?) and cover to finish the quinoa and the broccolini will steam on top. Remove the broccolini to a cutting board, and transfer the quinoa to a large bowl and fluff with a fork.
2. Toss the red pepper slivers, chickpeas, capers, dried oregano and salt and pepper to the quinoa and stir. Give the broccolini a rough chop and toss it in the bowl. Squeeze the juice of the entire meyer lemon (avoiding seeds) and the olive oil, stir again.
3. Lastly, cut the feta into small cubes (easiest if done straight from the fridge or even let it sit in the freezer for a few minutes). Add the cubes and the parsley to the quinoa and give it a gentle fold. At this point, it is probably a tad warmer than room temperature, which is great. If you'd rather it cold, let it sit in the fridge for about 30 minutes to cool down.

Comments

[smilinggreenmom]

AAAAH! This dish is absolutely positively going on my grocery list for this week!!! I love Quinoa and oh my - with Feta cheese??? AWESOME! I just tried quinoa for the first time two weeks ago and then we tried Kamut Khorasan wheat and loved it too! I am thrilled to be trying such healthy organic and delish new things :) Thanks for the recipe - I cannot wait!

[Meghan (Making Love In The Kit]

I love the addition of the capers! Have yet to try that.

[Divina]

This is my ideal kind of quinoa bowl. Simple but delicious.

[Luise]

Thanks for your sweets comments Sara! This is indeed a yoga meal aswell ;) Wish I had that for lunch when i'm done the daily work out!!

[sheena]

oh. yum.

[sadhbhosullivan]

This is going on my lunch list, it looks fab!!

[Gina]

This looks so yummy. Actually, every post you share looks delicious and sounds delicious! I wish I could fave this one.

[A promised future – Pean]

[...] to justify change. I fear it may be losing its effect). And, having salivated over images of this and this, I couldn’t waste any more [...]

[tiffany @ the garden apartment]

This looks amazing and very healthy. I love your tip of cooking the broccolini directly atop the quinoa- good time saver. I will definitely be trying this recipe. Thanks for sharing.

[Broccoli Cupcake]

Amazing! I want to cook like this everyday. I wish my family wasn't so picky.

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[...] Then we went back to her dorm and braved the shared kitchen to make dinner, using most of this simple recipe from sproutedkitchen.com. We left out the capers and the parsley, and added a bunch [...]

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[Brooke]

I made this last night for dinner and am eating left-overs right now for lunch.... SO delicious! Thank you for a simple, nutritious, and very yummy recipe!

[Sprouted Kitchen « What&]

[...] very soon!!). I can’t wait to try some of these recipes. First on the list is the MEDITERRANEAN QUINOA BOWL. Let me know your [...]

[Molly]

This recipe has become a staple weeknight dinner in my house. I always have enough around to make some variation of it. Thank you for the loveliness!!!

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[nakedbeet]

It's always great to see variations on my new favorite grain, just got some red peppers, too.

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[B. Gibbs]

This sounds good! I'm trying to include more grain and less meat in the household diet, and this looks perfect.

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[Allison]

Oh. M. G. Amazing. I just made this and I'm obsessed. Thanks cookie and Kate!! Love y'all's blog!!