Mediterranean Bowl

with Greek Quinoa & Champagne-Shallot Vinaigrette

This is my go to work from home lunch a). because it can all pretty much be prepped ahead of time, b). it packs a punch of flavour and c). keeps me energized without that afternoon sluggishness!


Greek Quinoa:

  • 2 cups uncooked quinoa
  • 1 tbsp extra virgin olive oil
  • 2 tbsp greek seasoning (homemade or store bought)

Med Bowl:

  • 2 cups mixed greens, chopped
  • 1 baby cucumber, chopped
  • 1/4 cup chickpeas, drained and washed
  • 2 tbsp pickled pepper rings, 1 tbsp quick-pickled shallots
  • 1 tbsp kalamata olives, pitted and chopped
  • 2 tbsp crumbled Greek feta
  • 1 tsp chopped fresh dill

Champagne-Shallot Vinaigrette:

  • 1 small shallot, finely diced
  • 1/3 cup champagne vinegar
  • 1 tsp honey
  • Juice from 1/2 lemon
  • 2 tsp smooth dijon mustard
  • 1/4 tsp kosher salt, 1/4 tsp pepper
  • 1/2 cup extra virgin olive oil
  1. Make the quinoa according to package directions and with the addition of water, stir in 1 tbsp EVOO and the Greek seasoning. Once cooked, set aside to cool slightly.
  2. To make the dressing, combine all the ingredients except the EVOO and whisk together until well combined. Slowly stream in the EVOO and whisk rigorously until well combined and slightly frothy.
  3. Combine 1 cup cooked quinoa with the rest of the bowl ingredients and drizzle with the vinaigrette. Refrigerate any extra dressing, quinoa and chickpeas and enjoy within 5 days.