Updated Jan 4, 2018Chatelaine
- 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.
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.
NutritionCalories 447, Protein 14 g, Carbohydrates 43 g, Fat 26 g, Fibre 11 g, Sodium 784 mg.
Chatelaine Quickies: Mushroom grain bowl