# 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 - 0.5 red onion, thinly sliced
06 - 2 cups mixed greens (arugula, spinach, or romaine)
07 - 0.5 cup roasted red peppers, sliced
→ Toppings
08 - 0.5 cup Kalamata olives, pitted and halved
09 - 0.5 cup feta cheese, crumbled
10 - 0.25 cup toasted pine nuts
→ Dressing
11 - 0.25 cup extra virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt and black pepper, to taste
# Directions:
01 - Rinse quinoa under cold water. Combine quinoa and water or 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 extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl.
03 - Place mixed greens evenly into four serving bowls. Top with the cooked quinoa.
04 - Distribute cherry tomatoes, diced cucumber, thinly sliced red onion, and roasted red peppers over the grains in each bowl.
05 - Sprinkle Kalamata olives, crumbled feta cheese, and toasted pine nuts on top of the vegetables.
06 - Drizzle the prepared dressing evenly over each bowl immediately before serving.
07 - Gently toss to combine all ingredients or serve layered for an elegant presentation.
