Mediterranean
Quinoa Bowl
From an old link for a vegetarian bowl that I can't find anymore. This is what I've been making from memory. Rice cooker quinoa, a bunch of chopped things, dressed in the pan. No measuring. Good warm or cold.
Active time
20 min
Serves
3–4
Effort / flavor
Very good
Source
Lost link
Ingredients
What you need
Base
a bunch of
quinoa
— cooked in veggie broth in the rice cooker
Chopped stuff
good handful
kalamata olives, chopped
good handful
grape tomatoes, halved
to taste
feta, crumbled
to taste
shallots, green onion, or red onion
— whatever's handy. pickled red onion also great
Dressing
glug
olive oil
small glug
red wine vinegar
— just a little
a bunch of shakes
parmesan
— more than you think
a bunch of shakes
Italian seasoning
Method
How to make it
Cook the quinoa. Put quinoa in the rice cooker with veggie broth instead of water. Let it do its thing.
Chop everything. While the quinoa cooks: halve the tomatoes, chop the olives, dice your onion of choice, crumble the feta.
Combine and dress. Once the quinoa is done, toss everything together in a big bowl. Add the olive oil, a little red wine vinegar, a heavy hand of parmesan, and Italian seasoning. Toss and taste — adjust seasoning as needed.
Notes
Veggie broth in the rice cooker. Makes a meaningful difference. The quinoa absorbs flavor as it cooks.
Works warm or cold. Good straight from the rice cooker, also good as leftovers from the fridge the next day. One of the few things that's equally good both ways.
On the onion. Pickled red onions are the best option if you have them prepped. Raw shallot is a close second. Regular red onion works but is more aggressive.
Parmesan quantity. More than you think. It acts more like a seasoning here than a topping.