A vibrant and healthy Quinoa Greek Pasta Salad Bowl made with a mix of fresh vegetables, olives, and vegan feta cheese, perfect for a light plant-based lunch. Serve it in a unique coconut bowl for an eco-friendly touch.
1: Cook quinoa pasta according to the package instructions.
2: Slice and cook zucchini in an air fryer for 14 minutes.
3: In a large bowl, combine cooked pasta, zucchini, green olives, black olives, vegan feta cheese, cherry tomatoes, chickpeas, and kale.
4: Drizzle olive oil over the mixture and season with salt and pepper to taste.
5: Mix all the ingredients together until well combined.
6: Enjoy your Quinoa Greek Pasta-Salad Bowl!
