This dish was invented to use up some produce on its last leg in an exciting, new way. I encourage you to do the same! Change it up by adding any of your favorite seasonal vegetables or vegetables on the cusp of going bad. It’s perfect for a weeknight as it’s packed with nutrition and comes together in less than an hour!
Quinoa is loaded with fiber and protein, so it will keep you fuller longer! Feel free to use rice, whole wheat pasta, or lettuce (for a low carb version) if quinoa isn’t your thing. I made extra to bring into school or work for lunch or have as dinner the next day! Bump up the protein by adding some grilled chicken, browned ground turkey, grilled shrimp, or salmon.
Greek Quinoa Salad Bowls
Course: Lunch, DinnerCuisine: Greek, VegetarianDifficulty: Easy8
servings20
minutes40
minutes660
kcalIngredients
4 cups cooked quinoa
3 tbsp olive oil
1/2 white onion, sliced
10 cremini mushrooms, sliced
1/2 tsp salt
3 lbs sweet potatoes, peeled and diced
1 slicing tomato, diced
1 shallot, sliced
1/2 English cucumber, diced
1 cup red cabbage, shredded
1 red bell pepper, diced
1 15-oz can chickpeas, drained
1/2 cup chopped walnuts
1/2 cup kalamata olives, diced
1/2 cup feta cheese, diced
2 apples, diced
1/2 cup dried cranberries
2 avocados, quartered
- Dressing
3 tbsp tahini
1 head roasted garlic
zest and juice of 1 lemon
2 tbsp honey
2 tbsp olive oil
1 tsp salt
1 tsp freshly ground black pepper
Directions
- Preheat oven to 350ºF. Place sweet potatoes on a foil-lined cookie sheet and coat with 2 tbsp olive oil. Bake for 35-40 minutes, or until fork tender.
- In a large frying pan, heat 1 tbsp olive oil over medium high heat. Add onion, mushroom, and salt and caramelize, cooking about 10 minutes.
- Distribute quinoa among bowls. Sprinkle on desired amount of cooled roasted sweet potatoes, cooled onions and mushrooms, shallots, tomatoes, red cabbage, red pepper, chickpeas, apples, walnuts, feta cheese, and cranberries. Drizzle on dressing.
- Roasted Garlic
- To roast garlic, remove excess papery skins from 1 (or more) bulbs of garlic. Chop about 1/2 inch off the top of the garlic bulb (pointy top end) to expose each clove.
- Wrap garlic in foil and drizzle with a bit of olive oil. Bake at 350ºF for about 1 hour, until caramelized and very fragrant.
- Dressing
- In a food processor, add tahini, lemon juice and zest, honey, and olive oil. Squeeze in roasted garlic cloves, discarding garlic skin.
- Blend until smooth. Season with salt and pepper, tasting and adjusting accordingly. Drizzle over salad bowl.
Notes
- Feel free to add or omit vegetables and make it your own!
