Mediterranean Quinoa Bowl


1 cup cooked quinoa

2 chopped mini cucumbers

1 chopped Roma tomato

1 tbsp red onion

1/3 cup goat milk feta cheese

1 tsp oregano flakes


2 cups cooked chickpeas

1/4 cup extra-virgin olive oil

2 tbsp tahni

2 tbsp freshly squeezed lemon juice

1 clove garlic

1 tsp cumin

1/4 tsp sea salt

Combine all ingredients and blend for 3 to 4 minutes; long enough for hummus to be smooth. Will keep for 3 to 4 days in the fridge.

saladJodie Campbell