Mediterranean Quinoa Bowl

January 23, 2024
Enjoy this healthy and vegetarian bowl to reach your new year's goals! Head to the Apple Barrel Farm Market to find fresh veggies and ingredients for this delicious recipe.

 

 

 

 

 

Ingredients:

For the bowl:

- 2 cups quinoa cooked
- 1 cup cucumber sliced
- 1 cup grape tomatoes sliced
- ¼ cup red onion diced
- ¼ cup feta cheese or more

For the tzatziki sauce:

- ½ cucumber grated; moisture squeezed out
- 1 cup plain Greek yogurt
- 2 garlic cloves minced
- 2 tablespoon lemon juice
- 2 teaspoon fresh dill
- Pinch of salt and pepper

Directions:

  1. For the sauce: Grate cucumbers into a nut milk bag, or on top of a few paper towels, then squeeze the moisture out over the sink. Transfer the cucumbers to a bowl, then add the remaining sauce ingredients and stir to combine; set aside.
  2. Divide the cooked quinoa into 2 bowls, then add the cucumbers, tomatoes, red onion, and feta cheese on top.
  3. Drizzle a few tablespoons of tzatziki over the quinoa and enjoy!

Recipe source: https://thealmondeater.com/mediterranean-quinoa-bowl/

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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