A delicious, veggie packed buddha bowl inspired by Mediterranean flavors will leave you satisfied. Vegan friendly.
Rinse brown rice until water runs clear.
Mix rice and water in pot on stove. Bring water to boil. (Instant rice cooks up much faster than regular brown rice).
Reduce heat to simmer. Cook covered for about 1 hour.
Check for doneness - there should be no liquid remaining in the pot. If it is not done, return to burner for 5 minutes. If it is done, remove from heat.
Heat olive oil in pan
Add onion and cook until it begins to brown and turn translucent
Add dried basil and mix well. Remove from heat.
In a small pot, mix together quinoa, seasoned salt, and onion mixture.
Bring to boil with the pot covered. Then reduce heat to low and remove lid.
Cook on low heat for 16-17 minutes. When you tilt your pot, the cooked quinoa should stay firm in place.
Wash herbs and chop roughly.
Scoop yogurt into food processor.
Add chopped chives, chopped parsley, garlic, olive oil, salt, pepper, and vinegar to food processor.
Process until it forms a green sauce (about 30 seconds)
Scoop into small bowl and place in refrigerator for about 30 minutes prior to serving.
Slice onion and cucumber finely.
Place about 1/2 cup brown rice and 1/2 cup quinoa in the bottom of a bowl
Next add 1/4 cucumber slices and onion slices.
Add 1 1/2 tbsp kalamata olives and 1 cup of romaine lettuce to bowls.
Add 1 tbsp feta and 2-3 tbsp yogurt sauce on top
Mix up and enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.