Apollo Recipe
Make Apollo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Protein
Dressing
Method
Preparation of Quinoa
- 1
Rinse Quinoa
In a fine mesh strainer, rinse 1 cup of quinoa under cold water to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Vegetable Preparation
- 3
Chop Vegetables
While the quinoa cooks, chop the red bell pepper, zucchini, and halve the cherry tomatoes. Set aside.
- 4
Sauté Spinach
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
Combining Ingredients
- 5
Mix Ingredients
In a large bowl, combine the cooked quinoa, chopped bell pepper, zucchini, sautéed spinach, and chickpeas. Gently fold in the crumbled feta cheese.
Dressing Preparation
- 6
Prepare Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, salt, and black pepper.
Final Assembly
- 7
Combine Dressing
Drizzle the dressing over the quinoa and vegetable mixture. Toss gently to combine all the ingredients evenly.
- 8
Serve
Taste and adjust seasonings if necessary. Serve warm or at room temperature.
