Dinner for Two: Loaded Greek-Style Quinoa Bowls w/ Chunky Feta & Spicy Tzatziki

INGREDIENTS

BOWLS:

1/2 cup

Uncooked White Quinoa

1 cup

Chicken Broth

4 cups

Arugula – approx.

1 tsp

Extra Virgin Olive Oil

6 oz

Marinated Artichoke Hearts, Quartered (I used Victoria)

1 cup

Diced Cherry Tomatoes

1 cup

Diced Cucumber

1 cup

Assorted Greek Olives

1/3 cup

Crumbled Feta (I used Alouette)

1/4 tsp

Sea Salt & Coarse Black Peppercorn – approx.

SPICY TZATZIKI:

1 cup

Fat Free Greek Yogurt

1/2 cup

Minced Cucumber

tbsps Minced Fresh Dill

tsps Minced Garlic

tbsps Lemon Juice

1 tbsp

Sriracha