# What You 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
# Steps:
01 - Rinse grains under cold water. Combine grains and water or broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until tender, approximately 15–20 minutes for quinoa. Fluff with a fork and let 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 among four serving bowls forming the base layer. Spoon cooked grains evenly over the greens.
04 - Distribute cherry tomatoes, cucumber, red onion, and roasted red peppers over the grain layer in each bowl.
05 - Sprinkle Kalamata olives, crumbled feta cheese, and toasted pine nuts over the vegetables.
06 - Drizzle the prepared dressing over each bowl just before serving. Toss gently to combine or serve layered for presentation.
