Cucumber & Tomato Quinoa Bowl
Cucumber (medium, chopped)
Tomato (medium, chopped)
Feta Cheese (crumbled)
Refrigerate in an airtight container for up to four days.
One serving equals approximately two cups.
Use vegan cheese or omit the feta completely.
Cook the quinoa with broth instead of water. Add your favorite dressing
Olives, capers, avocado, or red onion.
Cook the quinoa according to the directions on the package, and set aside.
Divide the chopped romaine equally between bowls or plates. Top with equal
amounts of quinoa, cucumber, tomatoes, chickpeas, and feta.
Squeeze lemon juice overtop and garnish with parsley. Enjoy!