- 90g uncooked quinoa
- 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp cracked black pepper
- 1 tbsp parsley
- 250g cherry tomatoes
- 1 Lebanese cucumber
- ¼ red onion
- 100g baby spinach
- 2 wholemeal pita breads
- 200g tinned chickpeas, drained and rinsed
- ¼ cup kalamata olives
- 2 tbsp hummus
- 60g feta
- Cook the quinoa according to packet instructions, then set aside to cool.
- In a small bowl, combine the Cobram Estate Robust Extra Virgin Olive Oil with lemon juice, salt and pepper.
- Finely chop the parsley, slice the cherry tomatoes into quarters, chop the cucumber into small bite-sized pieces and thinly slice the onion.
- To assemble the bowl, arrange the quinoa, pita and baby spinach between two bowls, then add the cucumber, tomatoes, red onion chickpeas and olives. Dollop the hummus on top and crumble over the feta. Garnish with parsley and another drizzle of Cobram Estate Robust Extra Virgin Olive Oil
