Mediterranean Quinoa Bowl

Here's a warm version of a Mediterranean Quinoa Bowl. If you want to up the protein, try adding some vegan/vegetarian/grass fed beed/organic turkey meatballs. Eggplant would also be great in this dish; add with the other vegetables to saute. Serve with warm pita if desired.

1/2 c tricolor quinoa

1 BPA free can chickpeas (garbanzo beans)

1 small organic tomato (or try sundried tomatoes if not in season)

1/2 small red onion

1/2 green bell pepper

1/2 c artichoke hearts

olive oil

kalamata or castelvetrano olives

1 tsp basil

1 tsp mint

1 tbsp lemon juice

sea salt and pepper to taste

2 tsp za'atar seasoning

1 tsp parlsey

1 tsp garlic

1 tsp oregano

1/2 tsp sage

1/2 tsp crushed red pepper

1 cucumber

grass fed/goat/vegan feta cheese

pine nuts

Cook the quinoa according to package directions.

Dice the vegetables and saute over medium heat in a little olive oil. Add the chickpeas, olives to taste, and seasonings. Cook until warmed through.

Peel and slice the cucumber.

To serve: Place a serving of quinoa in a bowl, top with chickpea veggie mixture and sprinkle with feta cheese and pine nuts. Serve with cucumber slices on the side. Serves 4