Mediterranean Grain Bowl (V, V+ option, GF)

October 18, 2019

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By: Meg Wert

1 1/2 cups brown basmati rice
1 cup (any color) quinoa
5 ounces arugula or baby spinach or favorite leafy green of your choice
1 cucumber (peeled and diced)
10 ounces of cherry tomatoes (sliced)
1/2 cup chopped cilantro
8 ounces hummus
8 ounces plain greek yogurt (or plain vegan cashew yogurt)
Tahini dressing for drizzling
2 limes
1/2 cup sliced pitted olives
1 cup feta cheese (or vegan feta cheese)
*for a vegan grain bowl, you can also replace feta cheese with slices of avocado and use vegan plain yogurt
(This makes 4 hearty bowls)

Step 1 Start by placing 3 cups of water in a pan with 1 1/2 cups brown rice and bring to boil, then reduce heat and simmer for 15 to 20 minutes until cooked.
Step 2 Place 1 cup quinoa into 2 cups water and bring to boil and reduce heat until cooked.
Step 3 Slice cherry tomatoes and peel and slice cucumber in to small pieces and set aside.
Step 4 Remove cilantro stems and keep cilantro leaves.
Step 5 In a large bowl, mix the brown rice and quinoa together.
Step 6 Assemble the bowls by placing the arugula, baby spinach or favorite leafy greens of your choice in the bottom of the bowl.
Step 7 Add grain on top of the greens in the individual bowls.
Step 8 Add 1/4 cup of the hummus on top of the grain.
Step 9 Add 1/4 cup of the vegan cashew or Greek yogurt on top the other side of the grain bowl.
Step 10 Drizzle the tahini dressing over the center top of the grain bowl.
Step 11 Top with diced cucumber, diced tomatoes, olives and cilantro.
Step 12 Cut open the limes and squeeze the juice of 1/2 a lime over each grain bowl.