GREEK GRAIN BOWLS

Name: GREEK GRAIN BOWLS
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 7 teaspoons Rich Garlic &amp; Herb Cooking Concentrate (amount divided in recipe steps below); 2 cups water; 1 cup uncooked quinoa, rinsed; 1 large cucumber, cut in half lengthwise and sliced (about 1 1/2 cups); 1 1/2 cups halved grape tomatoes; 1/4 cup thinly sliced red onion; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1/2 cup plain Greek yogurt; 1 cup rinsed drained canned chickpeas (garbanzo beans); 1/4 cup crumbled feta cheese; 1/4 cup sliced pitted Kalamata olives

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Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

308

Most grain bowls rely on the toppings for flavor. But in these Greek Grain Bowls, the quinoa is cooked with a little Rich Garlic & Herb Cooking Concentrate, so it has tons of flavor on its own, with no extra prep! Instead of chopping garlic and herbs, more concentrate is used to season the fresh cucumber salad and homemade yogurt sauce that add crunch and creaminess.

You're really just assembling these bowls once the quinoa is cooked, finishing with chickpeas, Kalamata olives and crumbled feta cheese. So you can even make the quinoa ahead, fluff with a fork, and refrigerate until ready to eat. Great as a meatless main dish, you can also top these Greek Grain Bowls with chopped cooked chicken or hard-cooked eggs for extra protein!

Ingredients

7 teaspoons Rich Garlic & Herb Cooking Concentrate (amount divided in recipe steps below)
2 cups water
1 cup uncooked quinoa, rinsed
1 large cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups halved grape tomatoes
1/4 cup thinly sliced red onion
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 cup plain Greek yogurt
1 cup rinsed drained canned chickpeas (garbanzo beans)
1/4 cup crumbled feta cheese
1/4 cup sliced pitted Kalamata olives

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Directions

Heat the water, quinoa and 6 teaspoons concentrate in a 2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, or until the quinoa is tender. Remove the saucepan from the heat, and let stand for 10 minutes. Fluff the quinoa with a fork.
While the quinoa is cooking, place the cucumber, tomatoes, and onion into a bowl. Add 1 tablespoon lemon juice, 1/2 teaspoon concentrate, and the oil. Toss to coat. Cover and refrigerate.
Stir the yogurt, remaining 1 tablespoon lemon juice, and 1/2 teaspoon concentrate in a medium bowl. Stir an additional 1 tablespoon water, or more until desired consistency. Cover and refrigerate.
Serve the quinoa in bowls, topped with the cucumber-tomato mixture, chickpeas, cheese, and olives. Drizzle with the yogurt mixture.

Nutrition

Serving Size: 4
per serving: Calories; 308

Amount/Serving % Daily Value

Fat: 8.9 grams; 11%
Saturated Fat: 2.7 grams; 14%
Cholesterol: 12 milligrams; 4%
Sodium: 1011 milligrams; 44%
Carbs: 43.9 grams; 16%
Fiber: 6.6 grams; 24%
Sugar: 5.51 grams
Protein: 13.6 grams
Calcium: 139 milligrams; 11%
Iron: 2.87 milligrams; 16%
Potassium: 499 milligrams; 11%

GREEK GRAIN BOWLS