Nutritious grain bowl with sautéed spinach, feta, fresh vegetables, and a zesty dressing.
# What You Need:
→ Grains
01 - 1 cup quinoa uncooked
02 - 2 cups vegetable broth
→ Vegetables
03 - 4 cups fresh spinach, washed and 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 1/2 tablespoons fresh lemon juice
11 - 1 teaspoon honey
12 - 1 garlic clove, minced
13 - Salt and black pepper to taste
→ Optional Toppings
14 - 2 tablespoons toasted pine nuts
15 - Fresh parsley, chopped
# How-To Steps:
01 - Bring vegetable broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat.
03 - In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, honey, minced garlic, salt, and pepper until emulsified.
04 - Divide cooked quinoa evenly among 4 serving bowls. Top each bowl with sautéed spinach, cherry tomatoes, cucumber, bell pepper, and red onion.
05 - Sprinkle crumbled feta cheese evenly over each bowl. Drizzle the vinaigrette over all components.
06 - Garnish with toasted pine nuts and fresh parsley if desired. Serve immediately at room temperature or warm.
