Mediterranean Bowls with Hummus and Quinoa
Equipment
- Dry Measuring Cups
- Liquid Measuring Cup
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Silicone Spatula
- Medium Skillet (12")
- 2 qt Saucepan with Lid
Ingredients
SEASONED TURKEY
- 1 lb. 93% lean ground turkey (sub pork or beef, omit if vegetarian)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
BOWL
- 1 cups quinoa (dry)
- 1 cup hummus (store-bought or homemade)
- 1 pint cherry tomatoes (halved)
- ½ cup pitted olives (kalamata)
- 1 cup cucumber (diced, ~1 medium)
- ⅓ cup red onion (finely diced)
- ¼ cup fresh parsley leaves (chopped)
- 4 oz feta (sub DF feta)
Instructions
COOK THE QUINOA
- Add 1 cup dry quinoa and 2 cups of water to a saucepan. Cover and heat on high until water comes to a boil. Immediately reduce the heat to low and cook for 15 minutes or until the water has been absorbed completely.
- Remove the pan from the heat and allow the quinoa to sit for 5 minutes.
- Season with salt and fluff with a spatula.
COOK THE PROTEIN
- Heat a skillet on medium-high heat. Evenly sprinkle the ground turkey, oregano, cumin, garlic powder, and salt over the meat. Cook and stir until the turkey has browned. Remove from heat and set aside.
ASSEMBLE THE BOWLS
- To build the bowls, add 1 cup rice and 1/4 cup hummus to each bowl. Divide the remaining ingredients among the four bowls, or in any amount that you desire. Enjoy immediately or refrigerate until ready to eat.
Notes
Recipe adapted from Budget Bytes