Greek Bowls
- Cucumber, sliced
- Cherry tomatoes, halved
- Red onion, chopped
- Greek olives
- Hummus
- Garlic, minced
- 1 can chickpeas, canned, rinsed & drained
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 teaspoon chili powder
- 1/8 teaspoon turmeric
- ½ teaspoon oregano
- 1 cup quinoa
- 2 cups chicken broth
- Salt and pepper
- Juice of 1 lemon
Instructions
- Cook quinoa in rock cooker: 1 cup quinoa, 2 cups chicken broth.
- Roast chickpeas: drain and rise chickpeas, pat dry, drizzle with avocado oil. Roast in oven at 400 degrees for 15-20 minutes. Place cooked chickpeas in mixing bowl with spices.
- Wash the vegetables, chop them, set aside.
- Assemble bowls: add quinoa to bottom of bowl, then hummus and some garlic. Drizzle with lemon juice. Pile on cucumbers, cherry tomatoes, onions, olives and chickpeas.
- Enjoy!
