Quinoa & Veggie Power Bowl

1.Rinse the quinoa thoroughly under cold running water using a fine mesh sieve to remove its natural coating, which can be bitter.

2.In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.

4.Remove from heat and let the quinoa sit, covered, for 5 minutes. Then fluff it gently with a fork and transfer to a large bowl to cool slightly.

5.While the quinoa cooks, prepare the vegetables: dice the cucumber and red bell pepper, halve the cherry tomatoes, grate the carrot, shred the red cabbage, and chop the parsley and mint.

6.In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and freshly ground black pepper until the vinaigrette is well emulsified.

7.Add the prepared vegetables and herbs to the slightly cooled quinoa and toss gently to combine.

8.Pour the vinaigrette over the quinoa and vegetable mixture, tossing again to ensure everything is evenly coated.

9.Taste and adjust seasoning with additional salt and pepper if needed.

10.Divide the quinoa and veggie mixture into 4 bowls. Sprinkle each with crumbled feta cheese if using, for a creamy, tangy contrast.

11.Serve immediately or chill for 30 minutes for a refreshing cold power bowl.