Greek Power Bowl

Greek Power Bowl

Greek Power Bowl

Serves 2

Ingredients

  • 1/2 cup cooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled
  • 1/2 avocado, sliced
  • 1 cup of mixed salad greens

For the Dressing

  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste

Method

  1. If using quinoa or brown rice, cook according to package instructions. Set aside to cool slightly.
  2. Slice the cherry tomatoes, cucumber, red onion, and avocado.
  3. Pit and slice the Kalamata olives.
  4. If using, roast the chickpeas by tossing them with olive oil and your favorite seasonings, and baking at 400°F (200°C) for about 20-30 minutes until crispy.
  5. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper. Add the minced garlic if desired.
  6. In a large bowl, layer the cooked quinoa or rice at the bottom.
  7. Arrange the cherry tomatoes, cucumber, red onion, olives, feta cheese, roasted chickpeas (if using), and avocado on top.
  8. Drizzle with the dressing.
  9. Toss everything together or keep the ingredients separated for a more visually appealing presentation. Enjoy!

Benefits

QUINOA is high in lysine, manganese, magnesium, potassium, phosphorus, copper, zinc, vitamin E and B6, riboflavin, niacin and thiamine. This little grain has more calcium than milk, as well as antioxidants, fibre, and iron. It is high in unsaturated fats, low carb and low GI. Quinoa is a complete food, is high in protein, full of vitamins, gluten and wheat free, and is cholesterol free.

Olives are rich in monounsaturated fats, primarily oleic acid, which can improve heart health by lowering "bad" LDL cholesterol and raising "good" HDL cholesterol.

Like salmon, they contain antioxidants like vitamin E and polyphenols, which protect against cellular damage, reduce inflammation, and may lower the risk of chronic diseases. These same polyphenols in olives have anti-inflammatory effects that can be beneficial for heart and joint health. 

Avocados are a good source of vitamin C and vitamin E, both of which are antioxidants that help to boost the immune system and protect the body from damage by harmful free radicals.

Nutritional value Per serve

  • Cal 339
  • Fat 24g
  • Carbs 26g
  • Fiber 6g
  • Protein 7g
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