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!
Ultimate Mediterranean Bowl
This is a confluence of three ideas.
I loved Ronit’s idea to bake falafel and have been wanting to try.
I just didn’t have all ingredients. I followed Elaine’s idea to use a combination of Sadia and Ronit’s recipe.
I topped it all off with my variation of Elaine’s Hemp Sauce.
Hemp has been my favorite grain/seed in recent years. I use it often in cereal, smoothies, soup , and salads. And even love to toss some in curries and more.
I haven’t yet tried to make butter or sauce with it. So Elaine’s recipe was perfect to venture in that direction!
1/2 cup hemp
a handful of parsley and cilantro
a little water
some lemon juice
salt to taste
Place the hemp, jalapeno, parseley and cilantro in a blender. Add water and blend into a smooth sauce. Season with salt and lemon juice.
Serve with some fresh baked Falafel!
Next time I would love to try hemp with sun-dried tomato!