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Greek Power Bowl

One of my favorite lunches is a salad with quinoa in it - I have dozens of combinations and call them "Quinoa Power Bowls" - because they will power you through the afternoon!

Just recently, I got the idea to put fermented veggies into my power bowls - and they are an amazing addition!  Fermented foods provide probiotics - which are good bacteria that support digestion, mood, immunity, a healthy weight, and more.  

 

This is my lunch most days of the week, I am very excited to share this delicious recipe with you!

 


Greek Quinoa Power Bowl

 

Ingredients:

  • 3/4 cup of cooked quinoa (I usually make a double or triple batch - and store leftovers in fridge up to 3 days)

  • 1/2 cup of raw sauerkraut (I like Wildbrine's Dill & Garlic Sauerkraut, or you could make your own) 

  • 1/2 cup of baby spinach or arugula - chopped

  • Thinly sliced cucumbers (I like to use a mandoline), about 1/2 a small cucumber

  • 5-6 grape tomatoes - cut in half

  • Thinly sliced red pepper  (I like to use a mandoline), about 1/4 of a pepper

  • Chopped fresh dill  (as much as you like)

  • Half an avocado - cut into chunks

  • A drizzle of avocado oil (or olive oil)

  • Himalayan or Celtic salt - to taste

Optional:

  • Juice from half a lemon

  • Trader Joe's 21 Seasoning Spice blend - shake as much as you like on.

  • Alleppo peppers to taste (gives it a little spice)

  • Feta cheese

  • Sliced green or black olives

Directions -

  1. Put the ingredients into a bowl, add the lemon juice, oil, salt, and other seasonings - toss to combine. Sometimes I will make extra for lunch the next day.

  2. Taste and adjust. Enjoy!

Note - the measurements are just suggestions - put as much or as little of each component as you like!  

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