Mediterranean · lunch

Mediterranean Quinoa Bowl with Quick Hummus

Name: Mediterranean Quinoa Bowl with Quick Hummus
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: Quinoa, uncooked, 1/2 cup; Canned chickpeas, drained, 3/4 can; Tahini, 1 tbsp; Lemon juice, 2 tbsp; Garlic, 1 clove; Cucumber, 3/4 medium; Tomatoes, 1 large; Red onion, 1/4 small; Kalamata olives, 8; Feta cheese, 1/4 cup; Arugula, 2 handfuls; Fresh parsley, 2 tbsp; Olive oil, 1 tbsp; Water, 2 to 3 tbsp; Salt and pepper, to taste

Quinoa with cucumber tomato salad, olives, feta and a fast homemade chickpea hummus.

35 min2 servings

52420g65g23g

A spoonful of mashed chickpeas and tahini stands in for store-bought hummus and takes two minutes with a fork or blender.

Ingredients

Quinoa, uncooked1/2 cup
Canned chickpeas, drained3/4 can
Tahini1 tbsp
Lemon juice2 tbsp
Garlic1 clove
Cucumber3/4 medium
Tomatoes1 large
Red onion1/4 small
Kalamata olives8
Feta cheese1/4 cup
Arugula2 handfuls
Fresh parsley2 tbsp
Olive oil1 tbsp
Water2 to 3 tbsp
Salt and pepperto taste

Steps

Cook the quinoa in 1 cup water, covered, for 15 minutes, then fluff.
Mash or blend the chickpeas with the tahini, half the lemon juice, the garlic and enough water for a spreadable texture. Season with salt.
Dice the cucumber, tomato and onion and toss with the olive oil, remaining lemon juice, parsley and pepper.
Spread hummus in each bowl, add quinoa, arugula and the salad.
Top with olives and crumbled feta.

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Adapted from The Mediterranean Dish