Greek Quinoa & Chickpea Bowl

• 1 cup quinoa
• 1/2 teaspoon dried oregano
• 1 cup chickpeas, garbanzo beans, cooked or canned
• 1 1/2 tablespoons chopped fresh dill
• 1 large lemon, juiced
• 2 cups shredded hearts of romaine
• 3 small Persian cucumbers, sliced
• 1/2 cup pitted Kalamata olives
• 1/2 cup crumbled feta cheese
• 3 small ripe tomatoes, quartered
• Extra virgin olive oil, for drizzling
• Salt and freshly ground black pepper

Instructions

1. 1
   Rinse the quinoa thoroughly, then place it in a saucepan with 2 cups water, oregano, and a pinch of salt.
2. 2
   Bring to a boil, reduce to a low simmer, cover, and cook for about 15 minutes.
3. 3
   While the quinoa steams, prepare and chop the vegetables.
4. 4
   Stir the chickpeas into the quinoa, re-cover, and steam for 5 more minutes until the water is absorbed.
5. 5
   Uncover and stir in the fresh dill and lemon juice, adding more salt or lemon juice to taste.
6. 6
   Divide the quinoa mixture evenly among four bowls.
7. 7
   Top each bowl with shredded romaine, sliced cucumbers, Kalamata olives, tomato quarters, and crumbled feta.
8. 8
   Drizzle with extra virgin olive oil, season with salt and pepper, and serve.