Sautéed spinach and crumbled feta over fluffy quinoa with cherry tomatoes, cucumber, and bell peppers in a lemon dressing.
# What You Need:
→ Grains
01 - 1 cup quinoa uncooked or brown rice
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 4 cups fresh spinach, washed and roughly chopped
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1 red bell pepper, diced
07 - 1 small red onion, thinly sliced
→ Dairy
08 - 3/4 cup feta cheese, crumbled
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1.5 tablespoons fresh lemon juice
11 - 1 teaspoon honey or maple syrup
12 - 1 garlic clove, minced
13 - Salt and freshly ground black pepper to taste
→ Optional Toppings
14 - 2 tablespoons toasted pine nuts or sunflower seeds
15 - Fresh parsley, chopped
# How to Make It:
01 - In a medium saucepan, bring the vegetable broth or water to a boil. Stir in quinoa or brown rice, reduce heat, cover, and simmer until tender and liquid is absorbed, approximately 15 minutes for quinoa or 35 minutes for brown rice. Fluff with a fork and set aside.
02 - In a large skillet over medium heat, add 1 tablespoon olive oil. Add the chopped spinach and sauté for 2 to 3 minutes until just wilted. Remove from heat.
03 - In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper until well combined.
04 - Divide cooked grains among 4 bowls. Top each with sautéed spinach, cherry tomatoes, cucumber, bell pepper, and red onion.
05 - Sprinkle crumbled feta cheese evenly over each bowl.
06 - Drizzle dressing over each bowl. Garnish with toasted pine nuts or sunflower seeds and fresh parsley if desired.
07 - Serve immediately, warm or at room temperature.
