Description
Easy, vegan, plant based style pita bowls which can easily have chicken or other meat added to, if desired.
Ingredients
Units
Scale
- 1 large cucumber, peeled and diced
- 10 cherry sized tomatoes, quartered
- hummus, store bought or home made
- 1/2 can garbanzo beans
- 1 cup quinoa, uncooked
- 1 Tbsp olive oil, optional
- 2 tsp dill weed
- 2 tsp Greek seasoning
- 1 tsp onion powder
- 1 tsp salt (or to taste)
- black pepper, to taste
- 2 pitas whole wheat, toasted and quartered
Tahini Dressing Ingredients:
- 2 Tbsp Tahini
- 1 lemon juice of one large lemon
- 1 Tbsp Rice Wine Vingegar
- 2 tsp Dijon mustard
- 1 clove garlic, crushed
- 1 tsp agave, optional
Instructions
- Mix all of the sauce ingredients and set aside.
- Cook the quinoa according to package instructions.
- Peel and chop the cucumber.
- Cut the tomatoes into quarters.
- Rinse the garbanzo beans and set aside.
- Once the quinoa is done, stir in the garbanzo beans while hot. Add in the seasonings and olive oil, if desired. (it helps to hold it together, etc)
- Place the quinoa mixture into 4 bowls. Top with cucumbers and tomatoes. (and feta cheese, if desired)
- Drizzle the tahini dressing over top and place a dollop of hummus on one side.
- Garnish with lemon wedges and pita crisps.
Notes
You may add grilled chicken and feta cheese, if desired.
Real diced onions may be used in place of onion powder.
