# What You’ll Need:
→ Grains
01 - 1 cup quinoa (or farro, bulgur, or brown rice)
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - ½ red onion, thinly sliced
06 - 2 cups mixed greens (arugula, spinach, or romaine)
07 - ½ cup roasted red peppers, sliced
→ Toppings
08 - ½ cup Kalamata olives, pitted and halved
09 - ½ cup feta cheese, crumbled
10 - ¼ cup toasted pine nuts
→ Dressing
11 - ¼ 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 the grains under cold water. In a medium saucepan, combine grains and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until tender—approximately 15 to 20 minutes for quinoa. Fluff with a fork and allow to cool slightly.
02 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until well combined.
03 - Divide mixed greens evenly among four serving bowls. Top with the cooled cooked grains.
04 - Layer halved cherry tomatoes, diced cucumber, thinly sliced red onion, and roasted red peppers over the grains.
05 - Scatter Kalamata olives, crumbled feta cheese, and toasted pine nuts on top of the vegetables.
06 - Drizzle the prepared dressing evenly over each bowl just before serving. Toss gently to combine or serve layered for a composed presentation as desired.
