Many of my recipes are inspired by my travels. Just as the pandemic hit, my husband and I were in Greece, having the time of our lives, with only a hint of what was coming.
Greece is a gorgeous country with all of its incredible historic sites and friendly people, and the food is spectacular. The people have certainly taken advantage of what is abundant locally and created one of the world’s most delicious and healthy diets.
This bright and colorful dish could be eaten any time. I’ve even eaten it for breakfast on a warm sunny morning.
Greek Brown Rice and Quinoa Bowl
Ingredients
- 2 cups cooked quinoa
- 2 cups cooked brown rice
- 1 cucumber sliced
- 1 pint cherry or pear tomatoes halved
- 1 cup thinly sliced onion or pickled or preserved onion
- 1 avocado
- 12 Kalmata olives
- 1 bunch of Cilantro
- 1 cup crumbled Feta cheese
- 1 cup hummus
- 1 cup tahini dressing
Time saving note: make a pot of brown rice and quinoa each week and store it in the fridge. You’ll have them on hand to use in dishes throughout the week.
Tahini Dressing
Ingredients
- ½ cup tahini
- 1 clove garlic minced
- 1 teaspoon vinegar
- ¼ cup water
- Juice of ½ lemon
- Salt and pepper
Instructions
- Add all of the ingredients to a food processor or blender. Mix until smooth.Chill in the refrigerator in an air-tight container.
