Mediterranean quinoa bowl

184

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.

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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.