Mediterranean Quinoa Brown Rice Bowls

• 4 7/8 ounces Near East(R) Quinoa Blend Rosemary & Olive Oil 4.9 ounce box
• 3 tablespoons olive oil divided
• 1 1/2 teaspoons red wine vinegar
• 2 teaspoons lemon juice freshly squeezed
• 1 tablespoon minced onion
• 2 tablespoons red bell pepper diced
• 1/4 cup English cucumber peeled, diced
• 1/3 cup marinated artichoke hearts chopped, tough leaves removed
• 1 1/2 teaspoons sun-dried tomatoes in oil diced
• 4 kalamata olives sliced
• 1/4 cup pearl size mozzarella fresh, Perline
• 1/4 teaspoon kosher salt to taste

1. Cook quinoa and brown rice blend according to package instructions using 1 tablespoon olive oil.
2. When cooked and fluffed, add quinoa mixture to a large bowl and toss with the remaining 2 tablespoons of olive oil, then add the vinegar and lemon juice. Toss to combine.
3. Add the onion, bell pepper, cucumbers, artichoke hearts, sun-dried tomatoes, olives and mozzarella. Mix to combine. Taste and add salt if needed.

quinoa, olive oil, red wine vinegar, lemon juice freshly squeezed, onion, red bell pepper, cucumber, tomatoes, olives, pearl, kosher salt

Taken from www.yummly.com/recipe/Mediterranean-Quinoa-Brown-Rice-Bowls-2660597 (may not work)