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Copycat Panera Mediterranean Grain Bowl

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Alison Corey (Keeping the Peas)
Alison Corey (Keeping the Peas)
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Recipe Information

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Video-Specific Recipe

Mediterranean Grain Bowl

MediterraneanGRmain
30 min
easy
2 servings
Servings4
1 cup quinoa
2 cups water
1 cup hummus
4 cups mixed greens
1 cucumber (sliced)
1/2 cup grape tomatoes (halved)
1/4 red onion (thinly sliced)
1/2 cup kalamata olives (seeded)
1/4 cup vegan feta (cut into cubes)
1/2 cup vegan plain cashew yogurt (or regular Greek Yogurt)
1/4 cup tahini
1/3 cup water
2 tbsp maple syrup
2 tbsp fresh lemon juice
1/2 tsp garlic powder
salt and pepper to taste
1

Rinse the quinoa through a mesh strainer until the water runs clear. In a medium saucepan, combine the quinoa and water. Bring to a boil. Reduce the heat to low, and cover. Cook for 15-20 minutes or until the water has been absorbed and the quinoa is tender.

2

While the quinoa is cooking, wash the greens, slice the cucumber, thinly slice the red onion, and cut the cherry tomatoes in half.

3

Add one cup of greens to 4 bowls. Top with cooked quinoa, cucumbers, red onion, tomatoes, kalamata olives, and feta.

4

In a small bowl, whisk together the tahini, water, lemon juice, maple syrup, garlic powder, salt, and pepper.

5

Add a scoop of hummus and a spoonful of plain yogurt. Drizzle the tahini dressing on top of the four bowls and serve.

Spice Level:

🌶️🌶️🌶️

Dietary

vegandairy-freegluten-free

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