Here's a warm version of a Mediterranean Quinoa Bowl. If you want to up the protein, try adding some vegan/vegetarian/grass fed beed/organic turkey meatballs. Eggplant would also be great in this dish; add with the other vegetables to saute. Serve with warm pita if desired.
1 BPA free can chickpeas (garbanzo beans)
1 small organic tomato (or try sundried tomatoes if not in season)
1/2 small red onion
1/2 green bell pepper
1/2 c artichoke hearts
kalamata or castelvetrano olives
1 tsp basil
1 tsp mint
1 tbsp lemon juice
sea salt and pepper to taste
2 tsp za'atar seasoning
1 tsp parlsey
1 tsp garlic
1 tsp oregano
1/2 tsp sage
1/2 tsp crushed red pepper
grass fed/goat/vegan feta cheese
Cook the quinoa according to package directions.
Dice the vegetables and saute over medium heat in a little olive oil. Add the chickpeas, olives to taste, and seasonings. Cook until warmed through.
Peel and slice the cucumber.
To serve: Place a serving of quinoa in a bowl, top with chickpea veggie mixture and sprinkle with feta cheese and pine nuts. Serve with cucumber slices on the side. Serves 4