1/4 cup of pickled red onions
1/4 cup of roasted red peppers, sliced
2 tablespoons of extra virgin olive oil
Juice of 1 lemon
Salt and black pepper to taste
Directions
1. Start by preparing your quinoa according to the package instructions. Set aside to cool.
2. While the quinoa is cooling, dice the cucumber, halve the cherry tomatoes, slice the red onion, and chop the fresh herbs.
3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to create a simple dressing.
4. To assemble the bowls, start by spreading a generous layer of hummus on the bottom of each bowl.
5. Divide the cooked quinoa evenly among the bowls, placing it on top of the hummus.
6. Arrange the cherry tomatoes, cucumber, Kalamata olives, red onion, pickled red onions, and roasted red peppers around the quinoa in each bowl.
7. Sprinkle the crumbled feta cheese (if using), chopped parsley, and mint leaves over the top.
8. Drizzle the lemon-olive oil dressing over each bowl.
9. Serve immediately, or refrigerate for up to a few hours to let the flavors meld together.
Variations & Tips
For added protein, consider adding grilled chicken, lamb, or falafel. If you’re vegan or dairy-free, simply omit the feta cheese and perhaps substitute with a sprinkle of nutritional yeast for a cheesy flavor. You can also experiment with other grains like farro or couscous instead of quinoa. Adding a dollop of tzatziki sauce or a splash of balsamic glaze can provide an extra layer of complexity to the dish.
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