Instructions

1. 1

   Rinse the Trader Joe's Organic Quinoa under cold water. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork.

   ⏱️ 20 min

   
2. 2

   While the quinoa cooks, prepare the vegetables. Dice the Persian cucumbers, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.

   ⏱️ 10 min

   
3. 3

   In a small bowl, whisk together the Trader Joe's Greek Extra Virgin Olive Oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper for the Lemon-Herb Dressing.

   ⏱️ 5 min

   
4. 4

   Once the quinoa is cooked, gently warm the Trader Joe's Steamed Lentils according to package directions (microwave or stovetop).

   ⏱️ 3 min

   
5. 5

   To assemble the power bowls, divide the cooked quinoa and warmed lentils among 4 serving bowls. Top each bowl with the diced cucumbers, halved cherry tomatoes, sliced red onion, and halved Kalamata olives.

   ⏱️ 5 min

   
6. 6

   Add a generous dollop of Trader Joe's Hummus to each bowl. Sprinkle with Trader Joe's Feta Cheese Crumbles and chopped fresh parsley. Top with shredded or diced Trader Joe's Just Chicken.

   ⏱️ 5 min

   
7. 7

   Drizzle each power bowl with the Lemon-Herb Dressing just before serving. Enjoy!

   ⏱️ 2 min

   

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Nutrition Facts (per serving)