Saturday, July 18, 2015


We have an abundance of cucumbers and purple Cherekee cherry tomatoes. We saw  mediterranean-quinoa-bowl recipe and altered it to fit our needs. We served it at our mini family reunion.
We kept the tomatoes, olives, and cucumbers in separate bowls for those who don't like them.

Serves 12
For the bowl
  • a bowl full of cherry tomatoes, halved
  • a bowl full  small cucumbers, sliced
  • a bowl full   kalamata olives
  • ~ 10 chives, roughly chopped
  • olive oil
  • small chunks of almond feta 
  • 8 cups of cooked quinoa with slivered sundried tomatoes, using vegetable broth instead of water
For the Lemon Parsley Vinaigrette
  • 5 lemon, juiced (~ 1 cup)
  • 1 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 cup parsley, chopped
  • salt + pepper
1. Drizzle olive oil over bowl of tomatoes and bowl of cucumbers, add chives to each bowl. 
2. Add chives to almond feta
3. To make the dressing: add the lemon and vinegar to a small mixing bowl. Slowly whisk in the olive oil until incorporated. Add the parsley and season with salt and pepper.
4. Evenly distribute the veggie mixture over quiona and top with dressing

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