Mediterranean Power Bowl with Quinoa & Feta

Ingredients

• 1/4 cup (43 g) dry quinoa
• 1/2 cup (120 ml) water
• 1/2 cup (115 g) plain Greek yogurt, 2%
• 1 tbsp (15 ml) lemon juice
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1/4 (75 g) cucumber
• 1 (120 g) tomato
• 3/4 cup (130 g) chickpeas, rinsed
• 1 1/4 cups (25 g) arugula
• 2 1/2 tbsp (25 g) feta, crumbled
• 1 3/4 tbsp (7 g) parsley and dill
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 375°F (190°C). Rinse the quinoa, put it in a 6-inch (15 cm) dish with the just-boiled water and the salt, cover with foil and bake 25 minutes, until the water is gone. Rest it, covered, 5 minutes, then spread it out to cool.
2. Whisk the yogurt with the lemon juice, the oil and 1 tbsp water until it pours.
3. Dice the cucumber and tomato to the size of the chickpeas.
4. Build it over the arugula — quinoa, chickpeas, vegetables — pour the yogurt down the middle and finish with the feta and herbs.