Mediterranean Quinoa Bowl

Points- 6 people 4 points 8 people 3 points
recipe doubled 12 people 3 points, 10 people 4 points 8 people 5 points
MEDITERRANEAN QUINOA BOWL (Thank you Robin, Ijamsville)
1 Cup Quinoa, dry4 Broccolinis (I used broccoli)4 to 6 oz. Block of Feta Cheese, cut in cubes (I used light)1 Cup Roasted Red Peppers, cut in slivers (I use jarred in the off season)1/4 Cup Capers, rinsed and drained1 Cup Chickpeas, cooked3 Tbsp. Flat Leaf Parsley, finely chopped2 tsp. Dried OreganoGenerous pinch of Sea SaltFresh Ground Pepper1 Meyer Lemon1 Tbsp. Good Quality Olive Oil
I also added some Mediterranean spices to add flavor.
1. For the quinoa, typically, bring two cups water and one cup dry quinoa to a boil. Cover and simmer for about 15 minutes. Place the broccolini right on top after ten minutes (who wants to dirty another pot?) and cover to finish the quinoa and the broccolini will steam on top. Remove the broccolini to a cutting board, and transfer the quinoa to a large bowl and fluff with a fork.2. Toss the red pepper slivers, chickpeas, capers, dried oregano and salt and pepper to the quinoa and stir. Give the broccolini a rough chop and toss it in the bowl. Squeeze the juice of the entire meyer lemon (avoiding seeds) and the olive oil, stir again.3. Lastly, cut the feta into small cubes (easiest if done straight from the fridge or even let it sit in the freezer for a few minutes). Add the cubes and the parsley to the quinoa and give it a gentle fold. At this point, it is probably a tad warmer than room temperature, which is great. If you’d rather it cold, let it sit in the fridge for about 30 minutes to cool down.