Greek quinoa bowl with tzatziki

Protein-rich quinoa dish

Transport your taste buds to the Mediterranean with this quinoa bowl topped with creamy tzatziki. Packed with vibrant vegetables, protein-rich quinoa, and a dollop of refreshing tzatziki, this bowl is a delightful meal.

Ingredients - 4 servings

200 ml quinoa (uncooked, 180 g) 

2 tetra of chickpeas 

1 red onion

250 g cherry tomatoes

1 cucumber

100 ml black olives 

1.5 tbsp olive oil

75 g feta cheese

200 g Greek yoghurt 0 %

2 garlic cloves

2 tsp honey

1-2 tsp red wine vinegar

1 lemon

Fresh basil 

salt/black pepper

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‍Nutritional content per serving

Energy 470 kcal

Protein 24 g

Carbohydrates 52 g

Fat 16 g

Method - 30 minutes

1. Start by preparing the tzatziki. Grate 1/2 cucumber roughly. Place in a sieve together with 1/2 tsp of salt. Let it drain for 10-15 minutes. 
2. Cook the quinoa while the cucumber is draining. 
3. Squeeze the cucumber to drain it. Then mix the cucumber with Greek yoghurt, 1 garlic clove, 1-2 tsp of red wine vinegar, and 2 tsp of olive oil. Set aside. 
4. Chop the rest of the cucumber into smaller pieces, halve the tomatoes and slice the red onion. 
5. Rinse the chickpeas and mix with the vegetables in a bowl. 
6. Mix in 1 garlic clove, 1 tbsp of olive oil, 2 tsp of honey, and the juice from about 1/2 lemon (to taste), salt and black pepper. Add basil leaves to taste and mix around. 
7. Bring out 4 bowls. Put the quinoa at the bottom and top with chickpeas, vegetables, olives, feta cheese and tzatziki. Garnish with fresh basil. 

Enjoy!