Mediterranean Quinoa Bowls with Tofu Feta & Hummus

Mediterranean Quinoa Bowls with Tofu Feta & Hummus

Quinoa:

• 1 cup quinoa, rinsed well

• 1 ¾ cups water

• 1 tsp salt

Tofu Feta:

• 1 block firm or extra-firm tofu, cubed

• Juice of 1 lemon

• ¼ cup olive oil

• 1–2 tsp salt

• 1 tsp chili flakes

• 1 tsp dried oregano

• 1 tbsp nutritional yeast (optional, for cheesy flavor)

Salad:

• 3 Persian cucumbers, diced

• 15 cherry tomatoes, quartered

• 1 red onion, thinly sliced

• ¼ bunch cilantro, chopped

• 2 tbsp olive oil

• Juice of 1 lemon

• Salt & pepper, to taste

To Serve:

• Homemade hummus

• Kalamata olives

• Extra olive oil

• Freshly ground black pepper

• Sumac

Cook the Quinoa

1. Rinse the quinoa under running water.

2. In a medium pot, combine quinoa, water, and salt. Bring to a boil.

3. Cover, reduce heat to low, and simmer for 15 minutes.

4. Remove from heat (still covered) and let it steam for 10 minutes.

5. Fluff with a fork and set aside.

Make the Tofu Feta

1. Place cubed tofu in a jar or container.

2. Add lemon juice, olive oil, salt, chili flakes, oregano, and nutritional yeast (if using).

3. Mix well to coat.

4. Marinate for at least 15 minutes—or refrigerate longer for more flavor.

Prepare the Salad

1. Dice cucumbers, quarter tomatoes, slice onion, and chop cilantro.

2. Toss everything in a bowl with olive oil, lemon juice, salt, and pepper.

Assemble the Bowls

1. Add ½–1 cup cooked quinoa to each serving bowl.

2. Top with salad, a scoop of hummus, tofu feta, and Kalamata olives.

3. Drizzle with olive oil and finish with black pepper and a sprinkle of sumac.

4. Serve immediately and enjoy!