Loaded Greek-Style Quinoa Bowls with Chunky Feta and Spicy Tzatziki

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October 20, 2016

Recipe by Wry Toast

Ingredients

BOWLS:

1/2 cup Uncooked White Quinoa

1 cup Chicken Broth

4 cups Arugula – approx.

1 tsp Extra Virgin Olive Oil

6 oz Marinated Artichoke Hearts, Quartered (I used Victoria)

1 cup Diced Cherry Tomatoes

1 cup Diced Cucumber

1 cup Assorted Greek Olives

1/3 cup Crumbled Feta (I used Alouette)

1/4 tsp Sea Salt & Coarse Black Peppercorn – approx.

SPICY TZATZIKI:

1 cup Fat Free Greek Yogurt

1/2 cup Minced Cucumber

2 tbsps Minced Fresh Dill

2 tsps Minced Garlic

2 tbsps Lemon Juice

1 tbsp Sriracha

Directions

1For directions visit Wry Toast

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