GREEK POWER BOWL
We're all about quick, easy and healthy meal ideas! This Greek Power Bowl is fresh and flavourful, and will keep you fueled through your busy day. You can make this as your dinner and bring the leftovers to work the next day, or prep this on the weekends so you can start your week on a healthier note: just grab and go in the morning.
I love how versatile power bowls can be- you can easily make them your own to accommodate your dietary preferences. Choose your protein of choice for any of the recipes- there’s something here for everyone.
*makes 2 servings
You’ll need:
Base:
1 cup raw quinoa, cook according to package directions. *when cooked, quinoa expands so 1 cup makes about 3.5 cups cooked quinoa.
Salad ingredients:
1 cup cucumber, peeled and chopped
1 cup grape tomatoes, cut in half
½ cup green pepper, chopped
¼ cup thinly sliced red onion (can omit if you don’t like onion)
1/3 cup sliced kalamata olives (or any olive you have on hand)
1/3 cup feta cheese or nondairy feta cheese
2 cups arugula (can also use spinach or romaine)
Protein:
1 cup lentils
OR
other protein of choice (this works well with chicken- if using, use 2 medium chicken breasts and try the marinade below)
Salad Dressing:
4 tbsp red wine vinegar
1 tsp Dijon mustard
Juice of ½ a lemon
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp salt, generous pepper
1/3 cup olive oil
Homemade marinade (use this if you're using chicken)
Juice of 1/2 lemon
1 tsp each dried oregano and dried basil
1/2 tsp salt, ¼ tsp pepper
1/8 cup olive oil
2 small cloves garlic, minced
¼ cup plain Greek or nondairy yogurt of choice
How-to:
1. Cook the quinoa according to package directions. Set aside when finished until you assemble the bowl in the last step.
*Tip: I boil 2 cups of water for every 1 cup of quinoa. Once the water is boiling, add in the raw quinoa, and stir gently. Cover and simmer (high simmer) for 13 minutes, stirring occasionally. Once it’s done, turn off the heat, open the lid, put a piece of paper towel on top, close the lid, and let it steam for 5 minutes for extra fluffy quinoa. So easy!
2. While the quinoa cooks, prep all of your veggies and set them aside.
3. Heat the lentils. Heat 2 tbsp olive oil in a pan, add in 1 clove mashed garlic, the lentils, ¼ tsp salt and pepper. Cook until the lentils are heated and set aside.
*If you using chicken, place it in a large Ziploc bag and add in the homemade marinade. Mix well and let sit for 15-30 mins. Pan fry and set aside when fully cooked. Slice and set aside until you assemble the bowl.
4. Make the dressing. Whisk all ingredients together, adding in the olive oil last, until everything is mixed.
5. Assemble! If packing this for lunch, place ½ cup -1 cup quinoa at the bottom of your container and add in the veggies, olives, feta cheese/nondairy cheese of choice, and lentils (or other protein of choice) on top. Add the arugula last. Optional: add in a couple of tbsp of tzatziki. Pack the dressing in a small container and pour on just before eating.
Enjoy, and visit my website
https://www.aspoonfulofscience.net/
for more recipe ideas!