Nutty quinoa combined with broccoli, peas, feta, and lemony dressing for a fresh, flavorful grain bowl.
# Components:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 2 cups broccoli florets
04 - 1 cup frozen or fresh green peas
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, finely sliced
→ Cheese and Garnish
07 - 3 ounces feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and black pepper to taste
# Directions:
01 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
02 - Steam or blanch broccoli florets for 3 to 4 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking process.
03 - For frozen peas, place in a bowl and cover with boiling water for 2 minutes, then drain. For fresh peas, blanch for 1 minute and drain.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - In a large mixing bowl, combine cooked quinoa, broccoli, peas, cherry tomatoes, and red onion. Pour dressing over and toss gently to coat evenly.
06 - Divide the mixture among serving bowls. Top each portion with crumbled feta and chopped parsley. Serve immediately or refrigerate for up to 2 days.
