# What You Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, thinly sliced
06 - 2 cups mixed greens (arugula, spinach, or romaine)
07 - 1/2 cup roasted red peppers, sliced
→ Toppings
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup toasted pine nuts
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt, to taste
16 - Black pepper, to taste
# Directions:
01 - Rinse quinoa under cold water. Combine quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until tender, about 15 to 20 minutes. Fluff with a fork and let cool slightly.
02 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until well combined.
03 - Divide mixed greens evenly among four serving bowls, then top each with cooked quinoa.
04 - Layer cherry tomatoes, diced cucumber, sliced red onion, and roasted red peppers over the grains. Sprinkle with Kalamata olives, crumbled feta cheese, and toasted pine nuts.
05 - Drizzle the prepared dressing over each bowl just before serving. Toss gently to combine or serve layered for presentation.
