Mediterranean Buddha Bowl

Ingredients

• ½ cup quinoa (or other grains)
• 2 hands full of mixed lettuce (I use spinach, arugula and chard)
• 1 cup cherry tomatoes (halved)
• 1 yellow bell pepper (seeded and diced)
• 4 mini cucumbers (diced, or ⅓ English cucumber)
• ½ can chickpeas (or sub beans)
• 10 kalamata olives (pitted)
• ½ red onion (thinly sliced)
• ⅔ cup homemade hummus (or another dip/dressing)
• 2-3 tsp olive oil (from the vegan feta)
• 3 1/2 oz vegan feta
• sesame seeds
• fresh herbs (e.g. basil, parsley)

Method

1. *Note: Check out the step-by-step pictures at the top of the blog post!
2. First, put the quinoa in a fine-meshed sieve and rinse under running water. Then drain and transfer to a pot. Add 1 cup of fresh water, bring to a boil and cook for 15 minutes or according to package directions.15 min timer
3. Meanwhile prepare all other ingredients for the Buddha Bowl. Make the hummus according to this recipe and cut the vegetables.
4. To assemble the bowls, add the cooked quinoa in a corner of each bowl. Then arrange the lettuce, tomatoes, cucumbers, bell peppers and chickpeas next to each other in a rondel (see step-by-step pictures above).
5. Now spoon the hummus in the middle and drizzle with some olive oil. Then top with olives, red onions and vegan feta and garnish your bowls with sesame seeds and fresh herbs.
6. Enjoy!