Mediterranean Chickpea & Quinoa Power Bowl with Lemon-Herb Vinaigrette

1.Cook the Quinoa: Combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.

2.Prepare the Vinaigrette: While the quinoa cooks, whisk together all vinaigrette ingredients (olive oil, lemon juice, oregano, Dijon mustard, minced garlic, salt, and pepper) in a small bowl until emulsified. Taste and adjust seasoning if necessary.

3.Assemble the Power Bowl Base: In a large bowl, combine the warm, fluffed quinoa, rinsed chickpeas, chopped sun-dried tomatoes, Kalamata olives, red onion, and fresh parsley.

4.Dress the Base: Pour about two-thirds of the prepared vinaigrette over the quinoa and chickpea mixture. Toss gently until everything is lightly coated. This step ensures the base is flavorful.

5.Build the Bowls: Divide the mixed greens among four serving bowls. Spoon the dressed quinoa and chickpea mixture evenly over the greens in each bowl.

6.Garnish and Serve: Top each bowl with crumbled feta cheese (if using). Drizzle the remaining vinaigrette over the top of the bowls just before serving. Serve immediately for a quick, satisfying meal.