This Mediterranean Quinoa Salad Bowl is loaded with delicious and filling veggies, topped with creamy hummus, and comes together in just 25 minutes!
Ingredients
2 cup
Quinoa, cooked
1 cup
Cucumber
(English; chopped)
1 cup
Tomato
(fresh; diced)
2 tbsp
Extra virgin olive oil
1 clove(s)
Garlic
(minced)
1/2 tsp
Oregano, dried
1 dash
Black pepper
1 pinch
Salt
1 can (15oz)
Chickpeas, canned, drained
(rinsed)
2 cup
Baby spinach
1/2 cup
Feta cheese
(or store-bought vegan)
1/2 cup
Olives
(chopped)
4 tbsp
Red onion
4 tbsp
Hummus
4 tbsp
Tzatziki sauce
(optional)
4 tsp
Parsley, fresh
(chopped)
1 fruit
Lime
(wedges for serving)
454 gm
Chicken breast, boneless, skinless
Instructions
Cook the quinoa according to package directions, about 15 minutes.
Rinse and dry the chicken breast. Cut into strips and fry in a skillet with salt and pepper until done. Set aside.
In a bowl, combine the diced tomatoes, cucumbers with olive oil, oregano, garlic, salt, and pepper. Set aside to blend the flavours.
To serve, spoon the cooked quinoa into the bottom of a bowl. Arrange the chickpeas, spinach, cucumber-tomato salad, feta, olives, chicken, and red onion around the edge of the bowl. In the center, spoon the hummus and Tzatziki. Top with fresh parsley and garnish with the lime wedge.
Notes:
Quick Tip:
To make this recipe vegan friendly, swap out the feta cheese for vegan tofu feta cheese or store-bought vegan feta and nix the Tzatziki (or make your own with your favorite dairy-free yogurt).
Don't like chickpeas on their own? Add in some leftover falafel, shredded chicken, or turkey meatballs.
No quinoa? Try this recipe with couscous or brown rice.
