Greek-Inspired Vegan Bowl of Rejuvenation

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 cucumber, sliced
• 1/2 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup hummus
• 1/2 lemon, juiced
• 1 tbsp extra virgin olive oil
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until quinoa is cooked and fluffy. Set aside.
2. In a large bowl, combine cucumber, cherry tomatoes, red onion, and olives.
3. Toss the vegetables with lemon juice, olive oil, salt, and pepper to taste.
4. Assemble the bowl: Start with a base of cooked quinoa, then top with the seasoned vegetable medley. Finish with a generous dollop of hummus and a sprinkle of fresh parsley.

Chef’s Insight

This dish is not only delicious but also packed with vitamins, minerals, and antioxidants to fuel your body and mind.

Notes

Feel free to customize with your favorite veggies or protein sources.