This Amazing Mediterranean Bowl was inspired by a dinner I made with my friend Hannah while visiting Columbia one weekend. I’ve made a few tweaks, but every time I make this bowl I think of her. 🙂 I’ve been having it for my lunches this week, so I had to share. It’s super easy to make and soo yummy!
Ingredients
Serves 2
- 2 c arugula
- 1 c tri-colored quinoa
- 1/2 c crumbled feta (or sub vegan feta)
- 6 – 8 frozen falafels (You can find these in the freezer section of the grocery store. Just try to find a clean version. Remember the fewer ingredients the better!)
- 1/3 cucumber, diced
- 1/2 c cherry tomatoes
- 1/4 c black olives
- 1/4 c Kalamata olives
- 2 tbs garlic hummus
- 2 tbs vegan Greek yogurt
- Sea salt, pepper, dried dill, to taste
Directions
- Heat up your falafel in the oven according to the package.
- Cook quinoa according to the package.
- Add quinoa and arugula to a large salad bowl.
- Top with all other ingredients.
- Add salt, pepper, dill and a dollop of vegan Greek yogurt and garlic hummus.
- Mix it realll goood and enjoy!
I hope this recipe brought some inspiration to spice up your working lunch or weeknight dinner! Send me a photo of your Mediterranean Bowl on Instagram @haven_quinlan or comment your favorite additions below!
