Energy-Boosting Middle Eastern Lunch Bowl

Allergens

Nuts (in pumpkin seeds, if using)

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cucumber, diced
• 1 medium tomato, chopped
• 1/2 cup Kalamata olives, pitted
• 1/2 cup red onion, thinly sliced
• 1 cup fresh parsley, roughly chopped
• 1 cup fresh mint, roughly chopped
• 1/4 cup lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 avocado, sliced (optional)
• 1/4 cup pumpkin seeds (optional)

Instructions

1. In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water has been absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and allow it to cool.
2. In a large bowl, combine the cucumber, tomato, Kalamata olives, red onion, parsley, and mint. Add lemon juice, olive oil, salt, and pepper to taste. Toss well to combine.
3. Divide the cooled quinoa between two bowls. Top with the vegetable mixture and garnish with avocado slices and pumpkin seeds if using.
4. Serve immediately, and enjoy your rejuvenating Middle Eastern Lunch Bowl.

Chef’s Insight

The combination of quinoa, vegetables, and herbs not only creates a delicious flavor but also provides essential nutrients for a balanced meal.

Notes

Adjust the seasoning to your taste preference, adding more salt, pepper, or herbs as needed.