Mediterranean Nourish Bowl

Restocking the fridge with all the basics today

Simple, cozy and delicious!

After a weekend on the go, I needed to restock the fridge today with all the basics.  For us that means Hummus, Quinoa, Fruits, Veggies and some grilled or breaded chicken.

So tonight’s Mediterranean bowl uses all the goods!  Easy Homemade Hummus, Quinoa Tabbouleh (I also left some quinoa plain because my son prefers it that way), feta, marinated olives, Lemony Kale straight from my garden (oh, how I’m going to miss my summer garden!), and some Simple Mills Rosemary and Sea Salt Almond Flour Crackers.

So good!

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Mediterranean Nourish Bowl

Recipe

Mediterranean Nourish Bowl
 
This bowl is packed with al the basics we like to keep stocked in our house and fridge -- hummus, quinoa tabbouleh, avocado, olives and of course Kale from our garden. Tabbouleh recipe adapted from Ina Garten.
Author:
Recipe type: Dinner, Lunch, Salad
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
Easy Basic Hummus
  • 1 can chickpeas, rinsed and drained
  • ½ c tahini
  • 3 tbsp fresh lemon juice
  • ¼ cup water
  • ½ tsp cumin
  • 1 clove garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp olive oil
Lemony Kale
  • 1 bunch Kale, de-stemmed and cut or torn into pieces
  • Juice of ½ lemon or more to taste
  • A drizzle of Olive Oil
  • A pinch of salt
Quinoa Tabbouleh
  • 1½ cups quinoa, prepared according to package and cooled to room temperature
  • ¼ cup fresh lemon juice
  • ¼ cup Extra Virgin Olive Oil
  • 1½ tsp kosher salt or to taste
  • 1 tsp black pepper or to taste
  • 1 cup chopped scallions, white and green parts (approximately 1 bunch)
  • 1 cup, chopped flat-leaf parsley
  • 1 cup chopped fresh mint leaves (optional -- I love but my family doesn't so I make it without)
  • 1 cup chopped cucumber, unpeeled
  • 1 cup cherry tomatoes or more to taste, cut in half
Instructions
Easy Basic Hummus
  1. Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
  2. Process until smooth and creamy.
  3. Adjust to tastes as desired.
Quinoa Tabbouleh
  1. Mix prepared quinoa with lemon juice, olive oil, 1 teaspoon salt.
  2. Add scallions, parsley, cucumber, tomatoes, ½ teaspoon salt and the pepper. Toss to combine. Season, to taste, and serve or cover and refrigerate.
Lemony Kale
  1. Place kale in a bowl. Add lemon juice, olive oil and pinch of salt. Gently massage kale until it starts to soften and wilt - it will be a bit shiny and turn a vibrant green color, generally a minute or two if really fresh, tender kale, 2-3 minutes if kale is a little tougher. Taste and add more lemon if desired.

Tabbouleh recipe adapted from Ina Garten

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