Greek Quinoa Tomato Bowls Recipe

It’s time to eat healthier and you can start today with this Greek Quinoa Tomato Bowls recipe from Certified nutritionist, personal trainer and exercise physiologist, Franci Cohen.

Greek Quinoa Tomato Bowls Recipe

3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 tsp garlic paste
Kosher salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
cup quinoa
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 scallions thinly sliced
1 small red onion, diced
3 English cucumber,diced
4 oz. feta cheese, crumbled
8 beefsteak tomatoes, insides scooped out, but leave shell on bottom

1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl.

2. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.

3. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.

4. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, red onions, cucumbers, feta cheese, and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.

5. Fill tomatoes, arrange on platter and serve!

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