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Mediterranean Bowls Recipe Gluten Free
Caroline Fausel

Mediterranean Bowls Recipe (Gluten Free)

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Ingredients Method

Ingredients
  

  • 1 ⅓ cup quinoa or cauliflower rice for grain-free
  • 4 cans chickpeas or 1 bag dried
  • 1 pint container cherry tomatoes sliced in half
  • 1 cucumber sliced into half moons
  • 1 8 oz container olives of your choice, pitted and halved
  • 1 4 oz container of feta, crumbled (or VioLife Feta for dairy free)
  • GREEK DRESSING
  • 1 ½ cup olive oil
  • ¾ cup red wine vinegar
  • 1 cup lemon juice
  • 1 T fresh parsley
  • 1 T fresh oregano
  • 1 T garlic minced
  • 1 T salt
  • 1 t black pepper

Method
 

  1. If using dried chickpeas, soak chickpeas the night before (skip if using canned beans).
  2. Cook the chickpeas (skip if using canned beans). Drain soaked chickpeas and add to a medium pot. Cover the chickpeas with water by 2 inches. Bring to a boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans
  3. Make the Greek Dressing. Add the ingredients for the dressing to a blender and blend until smooth.
  4. Cook the quinoa: rinse 1 1/3 cup quinoa in a fine mesh sleeve. Transfer the quinoa to a pot and add  2 ⅔ cup water or broth and ¼ t salt. Bring to a boil, then lower heat and simmer uncovered until quinoa is tender, about 15 minutes.
  5. Assemble the bowls with the cooked quinoa, chickpeas, veggies, olives & feta, and top with the Greek Dressing.
  6.  

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