This beautiful sunshine filled bowl is the perfect supper during a hot summer day. This Mediterranean bowl is filled with tomatoes, cucumber, spinach, quinoa, black olives and is topped with savory roasted bell pepper and lemon dressing. This recipe is super easy and delicious during a warm day.
Recommended Wine Pairing
JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Price (SLGA): $15.04
COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Price (SLGA): $11.13
Note: We cannot guarantee any dish is allergen free.
Lemon are not only a rich source of vitamin C, but the juice can also help the body extract beneficial phytonutrients from other food. One study found that adding lemon to vegetables made the nutrients in those vegetables 30% more absorbable!
Cooking with Kids
Cooking for kids?
Feel free to slowly introduce new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 4.
- Assemble & serve
Prepare and cook the quinoa: Place the quinoa in a strainer and rinse well. Add the quinoa, water (2 cups, 4 cups), salt (1/4 tsp, 1/2 tsp) to a pot. Stir to combine. Bring the water to a boil on medium/high heat. Reduce the heat to low, cover and let simmer 15 minutes, or until the water is absorbed. Remove the pot from heat and fluff the quinoa with a fork.
Prepare the vegetables and olives: Wash and rinse all produce. While the quinoa is cooking, cut the tomatoes in about 2 cm dices, cut the cucumber in 2 lengthwise then cut it in 1/2 cm slices. Remove the pits from the black olives.
Finish the quinoa: Once the quinoa is cooked, remove the pot from heat and fluff the quinoa with a fork.
Assemble & Serve: In individual bowls place the cooked quinoa, spinach, cucumber, tomatoes and black olive. Drizzle each bowl with about 3 tbsp of roasted bell pepper & lemon dressing. Serve.
Note: this salad is also delicious the following day. Add the dressing just before service to ensure the vegetables stay crunchy.