Greek Sofrito Quinoa Bowl

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Ingredients for 4 servings

1½ cups dry quinoa
1 small white onion (or ½ large)
1 large garlic clove
8 tablespoons olive oil, divided
½ teaspoon dried thyme
15 ounce can crushed tomatoes
1 teaspoon paprika
1¼ teaspoon kosher salt, divided
Black pepper to taste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon dried oregano
¼ cup sliced almonds
2 romaine hearts
1 large bunch Lacinato kale or 5 ounces baby kale
½ English cucumber
⅓ cup kalamata olives
½ cup feta cheese crumbles

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