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Greek Quinoa Bowls

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Prep Time 25 mins
Total Time 25 mins
Course Dinner, Lunch, Salad
Servings 4

Ingredients
  

  • 1 cup Quinoa cooked
  • 14.5 oz can Chickpeas
  • 1 cup Feta Cheese crumbled
  • 1/2 cup Kalamata Olives pitted
  • 2 English Cucumbers chopped
  • 1 pint Grape Tomatoes halved
  • 1 jar Marinated Artichoke Hearts quartered
  • 16 Rice Stuffed Grape Leaves

Greek Dressing Ingredients

  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Canola Oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Greek Seasoning
  • 1 tbsp Grated Parmesan Cheese

Instructions
 

  • Cook the quinoa. Follow instructions on the package.
  • While the quinoa is cooking cut the cucumbers and tomatoes. Place into a large bowl and add the red wine vinegar, canola oil, salt, pepper, tsp Greek seasoning, and grated parmesan. Mix well.
  • Let's construct the bowls. Add a 1/2 cup of quinoa to the bottom of each bowl. Top the quinoa with 1.5 cups of cucumber and tomato salad, 1/3 cup of chickpeas, 4 stuffed grape leaves, 1/4 cup feta, marinated artichokes, and kalamata olives.
  • If you'd like to add additional toppings go for it.  Marinated mushrooms, roasted red peppers, sundried tomatoes, and pepperoncini are delicious additions.