Greek Salad Quinoa Bowls | A fresh and delicious lunch or light dinner
Remember when I said that all that weight I was gaining while pregnant was Future Lisa’s problem?
I sort of want to kick Past Lisa’s ass.
Seriously, despite watching what I eat, actually eating less of it, working out regularly, and exclusively nursing, I’m still sporting a serious muffin top. At this point it might be considered a pound cake top.
And, honestly, it wouldn’t be that horrific, except that I can’t fit in any clothes. And I don’t really dig going out in public naked. I refuse to wear my maternity clothes, so now we are sort of in sausage casing territory.
I need to step up my game, man.
And by step up my game, what I really mean is not eating the left over mac ‘n cheese in my kids bowls and counting the salsa I ate with my chips as my veggie intake for the day. Realizing that my body would probably be happier if I had blood running through my veins and not exclusively coffee. Deciding that the Jimmy Johns delivery guy is probably going to think that I have a thing for him. You know. Making more of an effort to be healthy.
So I decided to try making a quinoa dish.
Can you believe how popular quinoa is?? I feel like anywhere I go in blogland I find it. And it’s really no wonder why. You can get your carb loving on and get some protein. Plus, it’s like rice, it kind of takes on the flavor of what you pair it with. Which is why I was really pumped about these Greek Salad Quinoa Bowls. I love the flavors of Greek Salad, and I love that by pairing in the the quinoa, I have a complete meal.
Can I confess something? I totally forgot the kalamata olives until after I photographed this bad boy. So feel free to add some in. It will just make a delicious dish even more delicious.
- 1 cup quinoa, dry
- 1 medium cucumber, diced
- 2 roma tomatoes, diced
- 1/2 red onion, diced
- 1 small red pepper, diced
- 6 oz feta cheese, crumbled
- simple vinaigrette (to taste)
- Combine the quinoa and two cups of water in a medium saucepan over medium high heat until boiling. Reduce to a simmer, and continue cooking until all the water is absorbed, about 10 to 15 minutes.
- After quinoa has cooled, combine with the veggies and feta.
- Top with simple vinaigrette to taste (about half the original recipe makes for great flavor without being too much).