If you follow me on Instagram, you’ve probably noticed that I’ve been on a warm quinoa salad kick. It’s my favorite lunch these days. So much goodness going on – from quinoa as a complete protein to all the colorful toppings. And this Mediterranean style bowl might be my favorite yet.
It’s not really a recipe, but just a guide for inspiration (feel free to add or omit whatever toppings I’ve outlined below). If you need a new lunch idea, this is definitely a great addition to your usual go-to meals. It’s easy to prep everything over the weekend and just have it ready to roll during the week, and especially great for packed school/work lunch. I hope you enjoy!
Recipe
You will need:
- 1 cup chopped romaine lettuce
- 1 handful baby spinach
- Juice from 1/2 lemon
- 1/2 cup cooked quinoa (warmed up)
- 1/4 avocado, diced
- Handful of cherry tomatoes, halved
- 1/4 cup diced cucumber
- 3-4 olives, sliced (I like green or kalamata)
- 1 tbs hummus
- 1 tbs tahini, drizzled on top
To make:
- In a large bowl, toss lettuce and spinach with the juice from 1/2 lemon until coated.
- Make quinoa according to package, or warm up leftover/prepared quinoa. Add to top of greens.
- Layer the rest of ingredients on top – avocado, tomatoes, cukes, olives, and dollop of hummus.
- Finally, drizzle with tahini and another quick squeeze of lemon.
Again, if you are big into meal prep, this is the perfect dish to prepare for. It is so fast to toss all this stuff together when you have it done already. Even if you don’t, the most time consuming part is cooking the quinoa (which is maybe 20 minutes tops). It’s fast, easy, and filling. I think you’ll like it! xx bianca
