Mediterranean Lunch Bowl

Serves 2

Ingredients

150g uncooked quinoa 

2 tbsp extra virgin olive oil

1 tbsp lemon juice 

½ tsp salt 

¼ tsp cracked black pepper 

1 tbsp parsley

250g cherry tomatoes 

1 Lebanese cucumber 

¼ red onion 

100g baby spinach 

2 wholemeal pita breads 

200g tinned chickpeas, drained and rinsed

¼ cup kalamata olives 

60g feta 

Method 

Step 1: Cook quinoa according to packet instructions, then set aside to cool. 

Step 2: In a small bowl, combine olive oil with lemon juice, salt and pepper. Finely chop parsley, slice cherry tomatoes into quarters, chop cucumber into small bite-sized pieces and thinly slice onion. 

Step 3: To assemble, arrange the quinoa, pita and baby spinach between two bowls, then add cucumber, tomatoes, red onion chickpeas, olives and feta. Garnish with parsley and serve.