Mediterranean Bowl

• porties: 2
• actieve tijd: 15
• totale tijd: 35

Ingrediënten

1 cup cooked quinoa (or bulgur / brown rice)

1 cup mixed leafy greens (spinach, kale, or arugula)

200g chickpeas, roasted or pan-fried

150–180g halloumi, grilled or pan-fried

Optional: 2 tbsp hemp seeds or pumpkin seeds

½ cucumber, diced

1 cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

1 small red capsicum, roasted or raw

½ cup olives (Kalamata or green)

1 tbsp sunflower seeds or walnuts (optional)

2 tbsp olive oil

Juice of ½ lemon

1 tsp dijon mustard

1 tsp apple cider vinegar

Salt + pepper

Optional: ½ tsp dried oregano or za’atar

Instructies

Cook quinoa according to package instructions. Let cool slightly.

Toss chickpeas with 1 tsp olive oil, smoked paprika, cumin, and a pinch of salt. Roast at 200°C (400°F) for 15–20 minutes until golden and slightly crispy.

Slice halloumi and grill or pan-fry 2–3 minutes per side until golden.

Divide quinoa and leafy greens between 2 bowls. Top with chickpeas, halloumi, cucumber, tomatoes, capsicum, olives, and seeds.

Whisk olive oil, lemon juice, mustard, vinegar, salt, pepper, and oregano together. Drizzle over the bowls just before serving.