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MEDITERRANEAN BOWL

Ingredients

  • Quinoa: Substitute with other whole grains or pulses like farro, lentils, barley, or freekeh.

  • Hummus: Substitute with another rich Mediterranean dip like baba ganoush or muhammara. Or try a flavored hummus like beet or roasted red pepper. 

  • Feta: Substitute with marinated feta for added richness, goat cheese, halloumi (you can even fry it for a nice savory crunch), or cotija.

  • Olives: Or substitute with capers, pepperoncini peppers, cornichons, pickled onions, turnips, cucumber, giardiniera, or other pickles you like–anything bright and briney for balance.

  • Marinated artichokes: Substitute with other marinated antipasto, like roasted peppers or marinated mushrooms.

  • Aleppo pepper: Substitute with any red chili flakes you have, like crushed red pepper or Urfa biber.

  • Sumac: Swap with lemon or lime zest. 

  • Harissa: Substitute with your favorite hot sauce or swap with chermoula for a more herbaceous take.

Directions

  1. Cook the quinoa. Rinse 1 cup of quinoa and add to a large saucepan, along with 1 ¾ cups of water and a pinch of salt. Bring to a boil, then lower the heat. Cover and let simmer for about 15 minutes, or until the quinoa has doubled in size and absorbed the water. Turn the heat off and let the quinoa sit, covered, for another 10 minutes while you work on other things. Fluff with a fork before using.

  2. Make the Mediterranean cucumber tomato salad. While the quinoa cooks, dice 6 Roma tomatoes and 1 large English or hot-house cucumber. Thinly slice ½ a small red onion, and chop the leaves and tender stems of ¾ bunch parsley. Add to a large mixing bowl and toss with a pinch of salt, ½ teaspoon black pepper, 1 teaspoon ground sumac, 2 tablespoons extra virgin olive oil, and 2 teaspoons lemon juice.

  3. Assemble the Mediterranean bowls. Add about ¼ of hummus to the bottom of 6 shallow dinner bowls. Divide the cooked quinoa and the cucumber tomato salad salad on either side of the hummus. Fill the gaps with crumbled feta cheese, pitted Kalamata and Castelvetrano olives, a spoonful of harissa (if using), and marinated artichoke hearts.

  4. Finish and serve. Drizzle a little olive oil over the hummus and wherever else you like. And if you like, add a pinch of Aleppo pepper to season. 

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