It’s what’s for lunch
I had some parsley I needed to use and several recipes that all looked good. Between one and the other, I ended making a combination recipe that turned out pretty good. Here’s how I made my Mediterranean bowl
Quinoa: Tricolor quinoa cooked
Vegetables: Cucumber, heirloom tomatoes, red onion, red pepper, olives, banana peppers, capers
Dressing: Parsley blended with some olive oil and lemon juice
Toppings: Falafel, hummus, tahini, crispy jalapenos, pita chips, feta crumbles
Salt and pepper to taste
Cook the quinoa. Mix in the chopped cucumber, tomatoes, and onion. Add in the dressing and season with salt and pepper. Let marinate for an hour.
If making fresh falafel, can make ahead and warm before eating. I had some frozen ones ready to eat.
When ready to eat, transfer to a bowl. Top with the rest of the ingredients and enjoy!