Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Toppings
Method
Prepare the Base
- 1
Cook the Quinoa
In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
- 2
Fluff the Quinoa
Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
Prepare the Toppings
- 3
Chop the Vegetables
While the quinoa is cooking, wash and chop the cherry tomatoes, cucumber, and red onion into small pieces. Cut the avocado in half, remove the pit, and slice it into thin pieces.
- 4
Mix the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
- 5
Prepare the Fresh Herbs
Chop the fresh parsley finely and set it aside for garnishing the bowl.
Assemble the Fashbowls
- 6
Layer the Ingredients
In a large bowl, start by adding a generous scoop of the cooked quinoa as the base. Layer with cherry tomatoes, cucumber, avocado slices, red onion, and feta cheese.
- 7
Dress the Bowl
Drizzle the prepared dressing over the assembled bowl and give it a gentle toss to combine all the flavors.
- 8
Garnish and Serve
Sprinkle the chopped parsley on top for garnish. Serve immediately and enjoy your delicious Fashbowls!