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Geisinger becomes the first member of Risant Health

Registered dietitian nutritionist Amanda Otruba’s Greek Quinoa Bowl offers a bounty of benefits for a healthy colon: high-fiber and plant-based sources of protein from quinoa and beans, antioxidant-rich veggies and healthy fats from avocado.

Serves 4

        1/2 cup dry quinoa
        1 cup water
        4 cups fresh spinach
        1 can chickpeas, drained and rinsed
        1 can black beans, drained and rinsed
        1 tomato, chopped
        1 cup cucumber, chopped
        1/2 cup parsley, chopped
        1 avocado, thinly sliced
        1/2 cup hummus
        1 lemon, sliced into wedges
        Salt and pepper to taste


  1. In a medium pot over high heat, add quinoa and water, bring to a boil. Cover; simmer 13-15 minutes until quinoa is fluffy and water is absorbed.
  2. While quinoa is cooking, mix all ingredients together for vinaigrette. 
  3. In a bowl or plate, add 1 cup spinach, 1/4 of the quinoa, 1/4 of the chickpeas, 1/4 of the black beans, 1/4 tomato, 1/4 cup cucumber, 2 tbsp parsley and 1/4 avocado.
  4. Top with 2 tbsp. hummus and the juice of one lemon wedge.
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