Mediterranean Bowl with Quinoa, Hummus, and Harissa
A delicious Mediterranean Bowl with quinoa, hummus, and harissa, featuring fresh vegetables and feta cheese.
Equipment
- large saucepan
- Shallow dinner bowls
Ingredients
Salad Ingredients
- 4 to 6 ounces feta cheese broken into large pieces
- ½ cup pitted Kalamata olives
- ½ cup pitted Castelvetrano olives
- 1 cup quarter marinated artichoke hearts
- Harissa optional
- Extra virgin olive oil
- Aleppo pepper and/or sumac optional
Instructions
Cooking Instructions
- In a large saucepan, combine the quinoa with 1 ¾ cups of water and a pinch of salt. Bring to a boil, then lower the heat. Cover and let simmer for about 15 minutes, or until the quinoa has doubled in size and absorbed the water. Turn the heat off and let the quinoa sit, covered, for another 10 minutes while you work on other things. Fluff with a fork before using.
- Using 6 shallow dinner bowls, begin dividing the hummus in the middle (about 2 large spoonfuls per bowl). Divide the quinoa and the salad on either side of the hummus. Fill the gaps with the feta cheese, olives, a spoonful of harissa (if using), and marinated artichoke hearts.
- Drizzle a little olive oil over the hummus and wherever else you like. And if you like, sprinkle on Aleppo pepper and/or sumac to season. Enjoy immediately.
Notes
For meal prep, the elements of the bowl can be made ahead and simply assembled in glass containers. It's best to keep the salad in a separate container unseasoned, then toss it in just before you eat.
Nutrition
Serving: 1bowlCalories: 325.7kcalCarbohydrates: 30.2gProtein: 12.1gFat: 18.1gSaturated Fat: 4.4gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 6.4gCholesterol: 16.8mgSodium: 927.6mgPotassium: 320.9mgFiber: 7.1gSugar: 0.5gVitamin A: 523.9IUVitamin C: 7mgCalcium: 148.2mgIron: 3.3mg
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