Greek Quinoa Bowl Recipe

Greek Quinoa Bowl Recipe

A fully balanced meal packed with protein‚ greens‚ good fats and antioxidants, this bowl is best enjoyed in the warm weather when the ingredients are at their peak flavor.

INGREDIENTS

2 cups cooked quinoa

1 ear corn

2 small Persian or mini cucumbers, sliced thin

1 cup cherry tomatoes, halved

⅓ cup Kalamata olives

12-14 leaves fresh basil, torn into pieces

¼ cup Navitas Organics Hemp Seeds

2 Tbsp. fresh lemon juice

2 Tbsp. olive oil, divided

Sea salt and ground black pepper 

5 ounces arugula

DIRECTIONS

Place the quinoa in a large bowl. Cut the kernels off of the corn cob and add to the quinoa, along with the cucumbers, tomatoes, olives, basil and hemp seeds. Drizzle with lemon juice and one tablespoon olive oil, and season generously with sea salt and black pepper. Toss to combine.

Add the remaining tablespoon of olive oil to a large skillet and warm over medium heat. Once hot, add a small splash of water and the arugula, as well as a pinch of salt. Toss in the pan to briefly wilt, about 20 seconds, then transfer to the quinoa bowl (arugula will continue to wilt outside of the pan). Gently fold the leaves into the mixture.

Adjust seasoning if desired. Serve immediately or refrigerate until ready (serve cold or at room temperature).

Makes 4 servings

 

Submitted by Julie Morris | Luminberry

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Image of Greek Quinoa Bowl Recipe

Servings

4

A fully balanced meal packed with protein‚ greens‚ good fats and antioxidants, this bowl is best enjoyed in the warm weather when the ingredients are at their peak flavor.

Ingredients

  • 2 cups cooked quinoa
  • 1 ear corn
  • 2 small Persian or mini cucumbers, sliced thin
  • 1 cup cherry tomatoes, halved
  • ⅓ cup Kalamata olives
  • 12-14 leaves fresh basil, torn into pieces
  • ¼ cup Navitas Organics Hemp Seeds
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil, divided
  • Sea salt and ground black pepper 
  • 5 ounces arugula

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Directions

  1. Place the quinoa in a large bowl. Cut the kernels off of the corn cob and add to the quinoa, along with the cucumbers, tomatoes, olives, basil and hemp seeds. Drizzle with lemon juice and one tablespoon olive oil, and season generously with sea salt and black pepper. Toss to combine.
  2. Add the remaining tablespoon of olive oil to a large skillet and warm over medium heat. Once hot, add a small splash of water and the arugula, as well as a pinch of salt. Toss in the pan to briefly wilt, about 20 seconds, then transfer to the quinoa bowl (arugula will continue to wilt outside of the pan). Gently fold the leaves into the mixture.
  3. Adjust seasoning if desired. Serve immediately or refrigerate until ready (serve cold or at room temperature).