Mediterranean Grain Bowl

Mediterranean Grain Bowl
Mediterranean Grain Bowl
Recipe Type: Vegetarian, Salad
Cuisine: Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 8
Roasted cauliflower with warm notes of schawarma spice and zoodles are perfect additions to this Middle Eastern inspired grain salad!
Ingredients
  • 1 cup quinoa or blend
  • 4 tbsp olive oil
  • 1 tbsp minced garlic
  • 2 green or red peppers, sliced
  • 1 tomato, chopped
  • 1/2 onion, sliced
  • 4 tbsp schawarma spice (2 tbsp ground coriander + 1 tsp each of cinnamon, cumin + 1/2 tsp each turmeric, ginger, black pepper)
  • 1 lemon
  • 1/2 cup fresh parsley
  • 2 tbsp red wine vinegar
  • 1/2 cup kalamata olives, drained
  • 1 can white beans, drained and rinsed
  • salt and pepper to taste
Instructions
  1. Add 1 cup quinoa blend to 2 cups boiling water. Lower to simmer for 15 minutes and remove from heat.
  2. Meanwhile, heat 1 tbsp olive oil over medium-high and add garlic, peppers, tomato, onion, and 2 tbsp schawarma spice. Cook until tender.
  3. Add juice of lemon, parsley, vinegar, olives, and 1 tbsp olive oil to bowl of a food processor. Pulse on high until roughly chopped.
  4. Add white beans and remaining schawarma spice, and pulse a few more times until chopped (you don’t want a paste!)
  5. In a large bowl, toss together warm quinoa, white bean mixture, and pepper and onion mixture. Add salt and pepper to taste.
  6. Serve with roasted cauliflower, feta, and sliced avocado.
Mediterranean Grain Bowl

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