Mediterranean Nourish Bowl
A Mediterranean bowl of goodness packed with all the staples we like to keep stocked in the fridge -homemade hummus, quinoa tabbouleh and roasted veggies.
Ingredients
Easy Hummus
- 1 can chickpeas rinsed and drained
- ½ c tahini
- 3 tbsp fresh lemon juice
- ¼ cup water
- ½ tsp cumin
- 1 clove garlic
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp olive oil
Quinoa Tabbouleh
- 1 cup quinoa prepared according to package and cooled to room temperature (1 cup quinoa is just over 4 cups cooked)
- ¼ cup fresh lemon juice
- ¼ cup Extra Virgin Olive Oil
- ½ tsp kosher salt or more to taste
- ½ - 1 tsp black pepper or to taste
- 1 cup chopped scallions white and green parts (approximately 1 bunch)
- ½ -1 cup chopped flat-leaf parsley (to taste)
- ½ - 1 cup chopped fresh mint leaves optional -- I love but my family doesn't so I make it without
- 1 cup chopped cucumber unpeeled
- 1 - 1½ cups cherry tomatoes to taste, cut in half
Pickled Cucumbers (recipe adapted from Bon Appetit)
- ¼ cup rice vinegar
- 4 teaspoons sugar
- 1 teaspoon soy sauce
- ½ teaspoon dried crushed red pepper
- 1 cucumber cut into ¼ inch thick round slices
Vegetables
- 1 12 oz bag or container brussel sprouts halved
- 1 -2 yellow squash or zucchini sliced long ways in ⅛ -1/4 inch pieces, then in half
- 1-2 red peppers or a jar of roasted peppers
Optional add ons:
- Marinated olives
- feta
- greens
Instructions
Easy Hummus
- Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
- Process until smooth and creamy.
- Adjust to tastes as desired.
Quinoa Tabbouleh
- In a small bowl, whisk together lemon juice, olive oil and salt.
- In a large bowl, mix prepared quinoa with lemon juice dressing.
- Add scallions, parsley, cucumber, tomatoes, pepper. Toss to combine. Season with additional salt and pepper to taste.
- Serve. Stores well in a sealed container in the refrigerator for a few days.
Pickled Cucumbers
- Whisk rice vinegar, sugar, soy sauce,and crushed red pepper in large bowl.
- Add cucumber slices to vinegar mixture; toss to cover all the cucumbers. Cover and chill ten minutes to 1 hour.
Roasted brussel sprouts and squash:
- Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil, and sprinkle with salt and pepper.. Lay in a single layer on individual baking sheets or bake in batches. Bake for 30 minutes or until tender and slightly crispy.
Roasted Peppers
- In preheated broiler, roast peppers for approximately 20-30 minutes, rotating once midway through, or until blackened. You want them black so that the skin peels off easier.
- Remove from oven and place in a brown paper bag, seal and let cool for about 15 minutes. Then remove from bag and the blacked skins should peel off easily. Slice peppers into strips.
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Tabbouleh recipe adapted from Ina Garten
