Mediterranean quinoa bowl

256

PREP TIME

15 min

TOTAL TIME

35 min

Serves

Photo, Erik Putz.

Cucumbers, tomatoes, chickpeas, hummus, tzatziki, avocado, quinoa and more come together in a sensational, healthy dinner bowl you can’t wait to dig into.

Ingredients

2/3 cup quinoa , rinsed
1 cup canned chickpeas , drained and rinsed
3 mini cucumbers , chopped
2 cups multicoloured cherry tomatoes , quartered
1/4 red onion , finely chopped
2 tbsp cider vinegar
2 tbsp extra-virgin olive oil
2 tsp dried Greek oregano
1/4 tsp salt
1 avocado , sliced
2/3 cup crumbled feta
8 kalamata olives , pitted
1/2 cup Sabra hummus or tzatziki

Instructions

COMBINE quinoa and 1 1/3 cups water in a medium saucepan and bring to a boil. Reduce to a simmer. Cover and cook until tender, 15 min. Remove from heat and let stand 5 min. Fluff with a fork, then stir in chickpeas.
STIR cucumbers, tomatoes, onion, vinegar, oil, oregano and salt in a bowl to combine.
DIVIDE quinoa mixture among bowls, then top with cucumber salad, avocado, feta, olives and hummus. Drizzle with any leftover dressing.

Nutrition (per serving)

Calories
447,
Protein
14 g,
Carbohydrates
43 g,
Fat
26 g,
Fibre
11 g,
Sodium
784 mg.

Kitchen Tip: Serve your quinoa bowl with lemon wedges and microgreens, if desired.

Kitchen Tip: Dried Greek oregano is a sweet, lemony herb. Substitute regular oregano if you can’t find it, or look for it in Greek specialty shops.