Lemon Prosecco Mediterranean Quinoa Bowl

1 cup quinoa, rinsed
2 cups water or vegetable broth
1/4 cup Bloombox Foods' Lemon Prosecco vinaigrette
1 cup diced bell peppers (red, yellow, or orange)
1 cup diced cucumber
1/2 cup sliced Kalamata olives
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Salt and pepper to taste

  1. Cook quinoa according to package instructions using water or vegetable broth.
  2. Once quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl.
  3. Add Lemon Prosecco vinaigrette to the cooked quinoa and toss to coat evenly.
  4. Fold in diced bell peppers, cucumber, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
  5. Season with salt and pepper to taste.
  6. Serve immediately, or refrigerate for a chilled salad option.

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