Mediterranean Quinoa Bowl
The components of this colorful, protein-packed bowl, including the quinoa and dressing, can be made ahead and kept in the fridge so that you can eat it all week long—perfect for busy days when you still want big, healthy flavors but only have minutes to pull it together.
Ingredients
For the dressing:
- ¾ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 clove garlic, finely chopped
- 1/3 cup fresh parsley leaves, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- 1 cup quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (8-ounce) package Applegate Naturals® Oven Roasted Turkey Breast, chopped or left whole
- 1 cup cherry or grape tomatoes, halved
- 2 mini cucumbers, sliced
- 1 (14-ounce) can artichoke hearts, halved or quartered
- ½ cup pitted kalamata olives
- ½ small red onion, thinly sliced
- 4 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh parsley leaves
Instructions
For the dressing:
- Combine the olive oil, lemon juice, garlic, parsley, cumin, salt and pepper in a jar, seal and shake until combined (alternatively, combine all of the ingredients in a blender and blend until smooth).
- Set aside while you make the salad.
For the salad:
- Cook the quinoa in a medium pot of boiling salted water, uncovered, until tender, about 10 minutes. Drain well, then transfer quinoa to a large bowl.
- When cooled, add half of the dressing and toss to combine. Divide the quinoa into 4 bowls.
- Top each bowl with the chickpeas, roast turkey, tomatoes,cucumbers, artichoke hearts, olives, red onion, and feta.
- Drizzle with the remaining dressing and garnish with the chopped parsley.
For the dressing:
- Combine the olive oil, lemon juice, garlic, parsley, cumin, salt and pepper in a jar, seal and shake until combined (alternatively, combine all of the ingredients in a blender and blend until smooth).
- Set aside while you make the salad.
For the salad:
- Cook the quinoa in a medium pot of boiling salted water, uncovered, until tender, about 10 minutes. Drain well, then transfer quinoa to a large bowl.
- When cooled, add half of the dressing and toss to combine. Divide the quinoa into 4 bowls.
- Top each bowl with the chickpeas, roast turkey, tomatoes,cucumbers, artichoke hearts, olives, red onion, and feta.
- Drizzle with the remaining dressing and garnish with the chopped parsley.