14 Sep Tomato and Cheese Grains and Greens Bowl
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
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Ingredients
- 1/2 cup quinoa uncooked
- 1 cup water
- 1 tsp extra virgin olive oil
- 1/2 tsp Himalayan salt
- 2 cup butter lettuce chopped
- 6 grape tomatoes
- 1/4 orange bell pepper
- 1/4 cup cheddar cheese
Ingredients
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Instructions
Cook the quinoa
- Rinse the quinoa.
- In a small pot, add the quinoa, water, oil, and salt. Bring to a boil over high heat.
- Turn down to low heat, and cover with a lid. Cook for 15 minutes. The water should be completely absorbed when the quinoa is cooked.
- Let the quinoa cool.
Assemble the salad
- Place the lettuce in the serving bowl.
- Add ½ cup of cooked quinoa on top.
- Cut the tomatoes into halves. Add them to the salad bowl.
- Dice the bell pepper. Add it to the bowl.
- Dice the cheese. Sprinkle it on top.
Recipe Notes
Notes:
The salad will keep in the fridge for 2 days. Extra quinoa will keep in the refrigerator for several days.