Mediterranean Quinoa Bowl with Hummus

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:

1. Wash quinoa according to package instructions. 
2. Wash chickpeas using a mesh strainer. 
3. Peel and finely dice the garlic. 
4. Take 1 lemon and squeeze the juice. Cut other lemon into wedges and set aside. 
5. Dissolve the vegetable broth in 3 tablespoons of warm water. 
6. 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.
7. Cut peppers into fine strips. 
8. Halve cherry tomatoes. 
9. Cut the cucumber into thin slices. 
10. Drain the olives. 
11. Roast sesame seeds in a non-stick pan for 3 minutes. 
12. Wash parsley and pluck leaves from the stems.
13. Place the bell pepper, cherry tomatoes, cucumber, olives and half of the chickpeas in bowls. 
14. Garnish with a dollop of hummus, roasted sesame seeds, lemon wedges and parsley. 
15. Serve and enjoy!