Mediterranean-Inspired Vegan Nordic Lunch Bowl

Allergens

N/A

Ingredients

• 1 cup cooked quinoa 1/2 cup cherry tomatoes, halved 1/2 cup cucumber, sliced 1/4 cup Kalamata olives, pitted 1/2 cup chickpeas, cooked and drained 1/4 cup red onion, finely diced 1/2 cup roasted red peppers, chopped 1/2 cup hummus 1/4 cup fresh basil leaves 1 tbsp capers Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa with cherry tomatoes, cucumber, Kalamata olives, chickpeas, red onion, roasted red peppers, and capers. Gently toss to mix. Season with salt and pepper according to your taste preference. Spoon the hummus over the top of the salad. Finally, garnish with fresh basil leaves.

Chef’s Insight

The combination of flavors and textures creates a symphony of delight on your palate, making this dish perfect for vegan or non-vegan diners alike.

Notes

Feel free to add additional vegan protein options like tofu or tempeh for a more filling meal.