Mediterranean Quinoa Bowl

This dish has made its way into our rotation and has become a favorite of mine! The fact that it is healthy is an added bonus! This recipe can also be done with a brown or wild rice, but we’ve found that quinoa is best.

The quinoa:

1 cup dry rinsed quinoa
1 1/2 cups water or vegetable stock

Bring quinoa and water to a boil then simmer for 15 minutes. Remove from heat and let it sit for 5 minutes with the lid still on. Fluff gently with a fork and let cool.


The salad:

1/2 a cucumber, peeled and seeds removed. Cut into small cubes or chunks
1/2 package Tempeh cut into small cubes (gluten free)
1/2 – 3/4 cup crumbled feta
1/2 cup kalamata olives cut into small quarters
1 – 1 1/2 lemons 
2 – 3 cups (or really, just a couple of handfuls) raw spinach cut in pieces
2 medium cloves of garlic
Olive oil for sauteing
3 tablespoons gluten reduced sodium free Tamari.

*note: some tempeh is not gluten free. Check the ingredients carefully! We like the Westsoy Original Tempeh

 
Saute garlic in olive oil. Once slightly brown, add the spinach and saute until completely wilted. Saute tempeh in tamari until it is brown. If the pan gets completely dry add another small splash of tamari.

Combine all of the ingredients together and squeeze the lemon. Mix. You may need to add a bit of salt and more lemon at the end. Eat warm or cold! 


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Filed under Quinoa, Recipe

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