“Flavors That Tease Your Tastebuds from Both Sides”

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and allow to cool slightly.
2. While quinoa is cooking, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, dice the bell pepper, and thinly slice the red onion.
3. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, bell pepper, red onion, chickpeas, and olives.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
5. Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine.
6. Fold in the crumbled feta cheese and chopped parsley.
7. Divide the quinoa bowl mixture among four serving bowls. Serve immediately or refrigerate for up to 3 days.