These Mediterranean balance bowls are such a tasty vegetarian option and you wouldn’t even know there isn’t any meat. It’s fresh, delicious and filling. Hope you enjoy!
Per bowl:
1 cup cooked quinoa
1 cup baby spinach
1 cup cherry tomatoes
1/2 lebanese cucumber
2 tbs kalamata olives
2-3 tbs hummus*
Sprinkle of feta cheese
Sprinkle of lightly fried parsley
Cook the quinoa in a pot for 15 minutes (as per packet instructions). Assemble the bowls with cooked quinoa, baby spinach, tomatoes, cucumber, olives, hummus, feta cheese and parsley. Serve with a drizzle of extra virgin olive oil.
*You can use store bought or use my hummus recipe below
Hummus recipe:
1 can chickpeas, drained
1/4 cup unhulled tahini
2-3 garlic cloves
Juice of 2 lemons
2 tablespoons of extra virgin olive oil
1/2 cup ice cold water
Salt to taste
How to:
In a large blender place all ingredients except for water and blitz until thick. Gradually add the ice cold water whilst blending between additions. You can add more than 1/2 a cup if you want the consistency to be more runny. Refrigerate for an hour before serving.
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