Mediterranean Bowl

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 30 minutes

*Time Includes Chopping

Ingredients:

• 1 Cup Quinoa

• 1 Red Onion

• 1 Cucumber

• 1 Tomato On The Vine

• 1 Cup Chickpeas

• 4 Garlic Cloves

• 2 TBSP Lemon Juice

• ½ Bunch Parsley, Chopped

• ¼ Cup Olive Oil

• ⅓ Cup Roasted Red Pepper OR Garlic Hummus

• ¼ Cup Olives

• Salt and Pepper To Taste

• Sauce:

  • ¼ Cup Plain Coconut Yogurt

  • 1 TBSP Tahini

  • 2 Minced Garlic Cloves 

  • ½ TBSP Lemon Juice

How To:

1. Cook quinoa: Add 1 cup of quinoa and 2 cups of water to a pot and bring to a boil. Lower to a simmer and leave cover over for 12 minutes. Then, remove from heat and allow to cool with no cover.

2. Chop up the red onion, cucumber, tomato, and parsley. Rinse the chickpeas. Strain the olives.

3. Mix up the sauce ingredients.

4. Assemble the bowl by placing quinoa and topping with all ingredients, then drizzling sauce overtop and mixing everything together! Enjoy!

Notes:

• Make grain free, elimination diet, paleo, and whole 30 friendly by:

  • Omitting quinoa or using cauliflower rice instead of quinoa

  • Using sauteed chicken or salmon instead of chickpeas

  • Omitting the hummus

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)