Mediterranean quinoa bowl

134

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Mediterranean quinoa bowl

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.

 

 

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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.