Truth be told, there isn't anything traditionally Greek about this bowl. Hummus has been made in Greece for a long, long time but may have originated in Egypt. And pita bread likely originated in the Middle East. But I'm calling this It's All Greek To Me because it is based on a dish I used to get at Boulder's Native Foods and they called it the "Greek Gyro Bowl". While everything in this bowl is delicious, for me it's all about how much lemon I can squeeze over the whole thing. I find I make this bowl when I'm craving something light and acidic, and that's all about the lemon!
It's All Greek To Me One Bowl Wonder
- 1 cup quinoa in the rice cooker or stovetop cooked per directions
- 1 large carrot, peeled and made into half moons
- 1 large zucchini, made into half moons
- 1 clove garlic, pressed
- 1/2 tsp dried dill or 1 Tbsp fresh dill, chopped
- 1 tsp lemon olive oil or plain extra virgin olive oil + extra for quinoa
- Pinch of sea salt
- 1/2 large or 1 small head of cauliflower, florets removed from stem and broken up
- 3-4 large handfuls of baby kale or supergreens
- Lemon wedges
- Hummus, either prepared fresh or your favorite brand (I love local Boulder brand Hope)
- Pita bread or brown rice tortilla (optional)
- Cook the quinoa either in your rice cooker (as mixed rice) or on the stove top per the instructions on the bag.
- Put the cauliflower in a steamer basket in a large pot, cover and steam until you can pierce the florets easily with a fork. Turn off the heat and place 3-4 large handfuls of baby kale on top to wilt in the residual steam.
- Meanwhile, in a saute pan over medium heat, add olive oil and carrots and saute for 5 minutes. Then add the garlic, zucchini, dill and sea salt and saute for another 5 minutes until both the carrots and the zucchini are softer.
- When the quinoa is ready, serve into bowls and drizzle with a little olive oil. Option to squirt a lemon wedge over each serving if you love lemon too! Then place the cauliflower, greens and the zucchini and carrots, squirt liberally with lemon juice and finally top with a huge dollop of hummus. Option to drizzle a little more olive oil or sprinkle with dill. Serve with wedges of warmed pita bread or a brown rice tortilla (GF)!