# What You'll 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, to taste
16 - Black pepper, to taste
# How-To Steps:
01 - Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer until tender, about 15 to 20 minutes. Fluff with a fork and allow to cool slightly.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until combined.
03 - Place mixed greens evenly into four serving bowls. Spoon cooked quinoa over the greens.
04 - Distribute cherry tomatoes, diced cucumber, sliced red onion, and roasted red peppers atop the grains.
05 - Sprinkle Kalamata olives, crumbled feta cheese, and toasted pine nuts over the vegetables.
06 - Drizzle the prepared dressing over each bowl just prior to serving. Toss gently to combine or serve layered for a composed presentation.
