What I Cooked Wednesday – Mediterranean Bowls

THIS. DINNER…ABSOLUTELY DELICIOUS – so easy, super fresh and healthy! The longest part was cooking the quinoa. If you were really on the ball, you could do make your quinoa the night before and pull it out when ready!

1 cup cooked quinoa
2 cups chicken broth
1 jar of pitted kalamata olives
1 pint cherry tomatoes
1 (4oz) container of feta cheese
1 cucumber (quartered and diced)
1 can of garbanzo beans (chick peas)
1 container of hummus – I used the Tribe Mediterranean Style hummus
1 avocado
a drizzle of greek vinaigrette salad dressing
Chopped fresh parsley – for garnish

Start by cooking your quinoa – follow the instructions on the bag for this – I have seen variable cooking instructions on different brands in the past. It is generally a 2:1 ratio (so I did 1 c. quinoa and 2 c. chicken broth). I like using chicken broth for a heartier flavor

Next chop up your cucumber, avocados, tomatoes and parsley (for garnish)

Arrange the chopped veggies, a handful of chick peas, kalamata olives, feta cheese and hummus around your bowl leaving some space for the quinoa