Winter Receipes

🥗 Quinoa Power Bowl: Ingredients:

• 1 cup cooked quinoa
• Mixed veggies (bell peppers, cherry tomatoes, avocado)
• Grilled chicken or chickpeas for protein
• Drizzle of olive oil
• Season with your favorite herbs and spices

1. Cook the quinoa: I used my stove top quinoa method to cook the quinoa. To do so, place 1 cup rinsed quinoa in a saucepan with two cups of water over high heat. Cover pan, bring it to a boil, turn down the heat to low, and let it cook until all the liquid is absorbed, 12 minutes or so. Let it rest for 5-10 minutes before fluffing it with a fork. Alternatively, you can follow my microwave quinoa, instant pot quinoa or rice cooker quinoa recipes to cook your quinoa.
2. Make the lemon vinaigrette: In a small mason jar, combine the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper. Shake vigorously for 30 seconds to emulsify.
3. Assemble the salad: Start with baby spinach leaves at the bottom of a large bowl and add the rest of the ingredients; quinoa, sliced bell peppers, scallions, tomatoes, cucumber, and avocado, on top.
4. Dress The Salad: Drizzle it with the lemon vinaigrette and give it a gentle toss.
5. Finish it with Feta cheese: Add in the optional crumbled feta cheese, taste for seasoning and add, if necessary. Serve warm, room temperature, or cold.