This Vegetarian Mediterranean Quinoa Bowl makes a healthy lunch or light dinner. It's packed full of protein-rich quinoa, Greek salad veggies, feta cheese and tzatziki sauce.
Course Entrée/Main Dish
Cuisine Greek, Mediterranean
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Flavour & Savour
1cupbell pepper,red, orange or yellow, chopped
1/4cupred onion,thinly sliced
1/2cupcucumber,seeded, finely diced and well drained
3/4cupplain Greek yogurt,very firm
1tbsplemon juice,freshly squeezed
2tspfresh dill,finely chopped
1/4tspeach sea salt and black pepper
1tspolive oil, for drizzling on top before serving
Arrange all bowl ingredients in a shallow bowl, either separately, or mixed together. Add avocado slices immediately before serving to prevent browning. Top with tzatziki sauce.
Peel the cucumber and remove the seeds with a spoon. Finely dice the cucumber. Sprinkle with a pinch or two of salt and let stand in a strainer to allow the water to drain off. Alternatively, pat dry with paper towel or a clean cloth to remove as much moisture as you can so that the sauce isn't watery.
In a small bowl, combine the remaining ingredients.
Add the finely diced and thoroughly-drained cucumber and refrigerate until ready to serve. Garnish with a sprinkle of fresh dill, if desired. Drizzle with a little olive oil just before serving, if you'd like.