Ingredients:

  • 250g pre-cooked Quinoa pouch
  • 15ml extra virgin olive oil
  • 2g dried oregano
  • 1 can (400g) chickpeas, rinsed and drained
  • 5g smoked paprika
  • 0.5g sea salt
  • 200g Persian cucumbers, diced
  • 150g cherry tomatoes, halved
  • 40g red onion, thinly sliced
  • 30g Kalamata olives, pitted and halved
  • 60g creamy hummus
  • 40g feta cheese, crumbled
  • 15g fresh parsley, chopped
  • 0.5 lemon, cut into wedges

Instructions:

  1. Aerate the Grains: Empty the pre-cooked grain pouch into a mixing bowl and use a fork to break up clumps until the grains are airy.
  2. Season Early: Drizzle the grains with olive oil and dried oregano to ensure a floral aroma and a consistent base flavor.
  3. Prepare Protein: Toss the rinsed chickpeas with smoked paprika and a pinch of sea salt in a small bowl.
  4. Assembly: Divide the seasoned grains between two individual serving bowls.
  5. Layer Textures: Top the grains with the seasoned chickpeas, cucumbers, tomatoes, red onion, and olives.
  6. Finish and Garnish: Add a dollop of hummus and crumbled feta to each bowl. Garnish with fresh parsley and serve with a lemon wedge.