This Mediterranean bowl is my new favorite quick dish! Whether it’s for dinner or for lunch it doesn’t get much easier than this! Weeknights are busy and sometimes you don’t want to put in the extra time. Chasing a 1 year old around made me realize dinner doesn’t always have to be extravagant. It’s good to balance out the weeknight effort with some simple recipes! With ease in mind and my new quest to go meatless once a week the mediterranean bowl was born!
Great news, the only cooking required is for the quinoa, which you can totally make ahead and store in the refrigerator. After that it’s rinse, chop and throw it in the bowl!
What’s in it?!
Cherry tomatoes for some sweetness and cucumbers for crunch…of course these are also very mediterranean ingredients! Chickpeas are a great substitute for meat and are a good source of fat and protein! Obviously I love these little legumes because I also added hummus as a delicious creamy topping! I went with quinoa, however feel free to pick your favorite grain! Finally, a little feta goes a long way and adds a tangy flavor! Another plus…this recipe keeps well and makes a great lunch for the next day!
Tips, substitutes, additions:
- Prep all of your ingredients ahead, when it’s time for dinner have everyone make their own bowls family style.
- Want even more ease? I love the Seeds of Change organic microwaveable bags of brown rice and quinoa. They take 90 seconds in the microwave and leave you with no dishes, this is a great substitute to save time.
- No hummus! No problem! Tzatziki sauce is a delicious addition to this dish.
- Where’s the meat? I like to add chicken every once in awhile, grilled or store bought rotisserie works best!
Mediterranean bowls are quick to make and fun to eat! Make weeknights easy and delicious with this healthy dish!
Ingredients
- 2 cups cherry tomatoes, halved
- 1 large cucumber, peeled, sliced and halved
- 1 15 ounce can chickpeas
- 1 cup cooked quinoa (cooled)
- 8 tablespoons of hummus
- 4 tablespoons crumbled feta cheese
Instructions
- Cook quinoa according to package, cool in refrigerator. Meanwhile rinse and prep cucumbers, tomatoes and chickpeas.
- Assembly: Divide cucumber, tomatoes and chickpeas into 4 serving bowls. To each bowl add 1/4 cup cooked quinoa, 2 tablespoons of hummus and 1 tablespoon of feta. Mix it all up and enjoy!
Nutrition: Yield: 4 servings
Amount Per Serving: Calories: 391 Total Fat: 13g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 345mg, Total Carbohydrate: 55g, Fiber: 9g, Sugars: 6g, Protein: 8g
