Mediterranean Quinoa Bowls

Ingredients:

Bowl Ingredients:

• 1 c. quinoa, rinsed
• 2 c. water or broth to cook the quinoa
• 1/4 tsp. salt
• 14 oz. can chickpeas, rinsed and drained
• 12 oz. jar of sliced roasted red bell peppers
• 14 oz. can tender artichoke hearts, quartered
• 14 oz. can hearts of palm, chopped
• 5 sundried tomatoes in oil, thinly sliced
• Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
• 1/3 c. green onions, chopped
• 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
• 1/2 c. chopped flat-leaf parsley
• 5 c. lightly packed arugula
• 1/2 c. feta cheese, crumbled

Dressing:

• 1/3 c. olive oil
• 1/4 c. lemon juice
• 2-3 tsp. honey or maple syrup
• 2 garlic cloves, pressed
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• Freshly ground black pepper, to taste

Directions:

1. Quinoa: Cook rinsed quinoa in salted water/broth according to package. Set aside to cool
2. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified (or put in a jar with lid and shake to combine).
3. Salad: In a large serving bowl and the cooled quinoa and then add the chickpeas through arugula and toss to combine; then add the dressing and toss to combine and top with the feta.

Mediterranean Quinoa Bowls: