Mediterranean Quinoa Bowls

About This Recipe

This dish packs a ton of flavor into every bite. The tangy vinegar flavor in the beef, the feta cheese topping, and the hummus make for a number of flavors layered into every bite. The paring of beef and quinoa is a satiating combination that will leave you full, longer.

Ingredients

• 2 lbs ground beef (90/10)
• 2 Roma tomatoes
• 2 tbsp red wine vinegar
• 5 tsp feta cheese
• 2½ cups cooked quinoa
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium red bell pepper
• 2 tsp oregano (dried)
• 1 tbsp olive oil
• 10 tbsp hummus (I use storebought, you can make it if you wish)

Instructions

1. Measure out enough quinoa to yield 2½ cups of cooked quinoa. 1 cup of dried quinoa will make 2-3 cups of cooked quinoa.
2. Rinse the quinoa under water until the water runs clear. Do not skip this step as quinoa has a coating called saponin which will result in a bitter, unpleasant flavor if not rinsed off.
3. Add 1 cup of quinoa and 1 ½ cups of water to a pot. Bring to a boil, then lower the heat to simmer and cover. Cook for 15 minutes, remove from heat to rest for 5 minutes. Uncover and fluff with a fork.
4. Preheat your oven to 425°F.
5. Wash and cut the vegetables into a large dice. Toss the vegetables with 1 of oil, 2 tsp of oregano, and salt and pepper.
6. Bake for 10 minutes, flip, and bake an additional 6-8 minutes.
7. Heat a large skillet over medium high heat. Add the beef and cook until it has browned. Drain the fat from the pan.
8. Wash and cut the tomatoes into a small dice. Remove the seeds.
9. Season the beef with salt and pepper, add in 2 tbsp of red wine vinegar, and the diced tomatoes. Mix and adjust flavors as needed.
10. This recipe makes 5 servings. Add ½ cup of cooked quinoa to each dish. Divide your ingredients evenly 5 ways. Add a 2 tbsp serving of hummus in a smaller separate container to each dish and sprinkle a light dusting of feta cheese over the top.