Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese
I love coming up with new and unique grain bowls with a ton of great ingredients throughout. Today’s recipe is a healthy meatless quinoa bowl that can be served as an entree on Meatless Mondays or as a side dish to accompany meat entrees. Either way, this recipe for mediterranean quinoa bowls will fill you up with plant based protein, healthy fat and a pop of delicious creamy herbed goat cheese rolled in chopped pistachios. The dressing is a simple mix of lemon juice, olive oil and fresh garlic; bringing out the flavors running through the dish.
Mediterranean Quinoa Bowls with Pistachio Crusted Goat Cheese
Ingredients
- 1 c quinoa, uncooked
- 1/2 c roasted red peppers (packed in oil), coarsely chopped, oil drained
- 2 cans white beans, drained
- 1 cup cherry tomatoes, quartered
- 1 cup finely chopped parsley
- 4 large basil leaves
- 1/2 tsp minced garlic
- Juice of 1 lemon
- 1/2 c olive oil
- 4oz soft herbed goat cheese
- 1/4 c pistachios, finely chopped
- sea salt and olive oil to taste
Instructions
- Cook quinoa according to package directions.
- In a large bowl, combine beans, quinoa, parsley, tomatoes and roasted peppers.
- In a food processor or blender, combine basil, olive oil, lemon juice and garlic. Blend until smooth.
- Pour dressing over quinoa and bean mixture. Stir to incorporate. Season with salt and pepper.
- Use a tsp to scoop out goat cheese and roll into small balls. Roll goat cheese in chopped pistachios.
- Spoon quinoa and bean salad into bowls. Top with pistachio crusted goat cheese. Chill until serving.
