A vegetable and quinoa bowl filled with Mediterranean flavors – tomatoes, cucumber, artichokes, olives, greens, hummus, and feta. An easy, fresh, and flavorful meal.
Hello, hello! It is time for a healthy recipe. There have been a few too many indulgences around these parts lately and I needed a little detox. Plus, I needed to clean out some fridge items before we headed out of town. Guess what guys… We are at Disneyland! Woohoo!
Our family is spending a few days at the Happiest Place on Earth! As you’re reading this I’m probably consuming a corn dog, churro, Mickey pretzel, and frozen banana. Is there anything else I have to eat while I’m here?
Before indulging on our trip I spent a few days eating healthy. I find that the key to eating healthy is having plenty of veggies in the fridge at all times. That makes it easy to throw together a salad or veggie bowl with minimal effort. Veggies can get a little boring, so I love to add things like hummus, feta cheese, and briney olives to add a punch of flavor.
I went with a Mediterranean flavor theme for this Quinoa and Veggie Bowl. It’s filled with quinoa, tomatoes, cucumber, artichokes, olives, greens, hummus, and feta. I drizzled everything with a (store bought) lemon herb vinaigrette and served warm pita on the side.
This is really more of a method than an actual recipe. Choose the ingredients you like best and use those. If there is something listed that you don’t like, just leave it out. Roasted red peppers, avocado, or grilled veggies would all be delicious in here too!
This bowl is a great way to use up leftover odds and ends in your fridge. Put some quinoa in the bottom of a bowl and pile all the veggies you want on top. You’ll love eating a big bowl of good-for-you ingredients.
All this talk about healthy foods has me ready for a splurge. Psst… I’ve got something delish coming later this week. In the meantime, I’ll be rolling myself out of Disneyland. See ya soon!
- 1½ cups cooked quinoa
- ⅓ cup mixed greens, baby spinach or shredded kale
- 9 cherry tomatoes, halved
- ⅓ cup chopped cucumber
- 3 artichoke hearts, quartered
- 8 olives
- ¼ cup hummus
- 1 tablespoons feta
- Pita or pita chips, as garnish
- Tzatziki, lemon vinaigrette, or oil and vinegar, for dressing
- Place the quinoa in the bottom of a bowl. Place remaining ingredients on top of the quinoa. Drizzle with tzatziki or salad dressing (I used a store bought lemon herb vinaigrette) Serve immediately.