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Lemon Prosecco Quinoa Bowl
Lemon Prosecco Quinoa Bowl
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Lemon Prosecco Quinoa Bowl

1 cup quinoa, rinsed
2 cups water or vegetable broth
1/4 cup 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


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