You will enjoy this healthful, vegan, quinoa recipe! Have your Mediterranean Quinoa Bowl with Hummus to your heart's content and feel full without feeling guilty! (image credit)
Cook / Prep time: 30 minutes
Serving/s: 4
Ingredients:
250 g colorful quinoa
400 g cherry tomatoes
265 g chickpeas
190 g Kalamata olives
2 Lemons
2 yellow peppers
3 stalks of parsley
1 cucumber
1 clove of garlic
3 tbsps olive oil
1 tbsp sesame
1 tbsp tahini
1 tsp clear instant vegetable broth
1/2 tsp cumin
Salt and pepper
Directions:
Wash quinoa according to package instructions.
Wash chickpeas using a mesh strainer.
Peel and finely dice the garlic.
Take 1 lemon and squeeze the juice. Cut other lemon into wedges and set aside.
Dissolve the vegetable broth in 3 tablespoons of warm water.
Puree half of the chickpeas, garlic, lemon juice, oil, vegetable stock, tahini and cumin with a hand blender until smooth. Season with salt and pepper.
Cut peppers into fine strips.
Halve cherry tomatoes.
Cut the cucumber into thin slices.
Drain the olives.
Roast sesame seeds in a non-stick pan for 3 minutes.
Wash parsley and pluck leaves from the stems.
Place the bell pepper, cherry tomatoes, cucumber, olives and half of the chickpeas in bowls.
Garnish with a dollop of hummus, roasted sesame seeds, lemon wedges and parsley.
