The Lunch Bowl

This bowl, packed with goodies, and a lot you may have already! Make it all and assemble bowl with greens.

Quinoa Tabbouleh

• 1 cup cooked quinoa

• 2 bunches parsley, finely chopped

• 4 sprigs mint, stemmed and chopped

• 2 sprigs oregano, stemmed and chopped

• 3 scallions, thinly sliced

• 3 roma or plum tomatoes, small diced 

• ½ English cucumber, small dice

• 3 radishes, sliced thin

• 1 lemon, zest and juice

• 1 TBSP red wine vinegar

• 3 TBSP extra-virgin olive oil

• Salt

• Pepper 
  

1. In a large bowl, combine ingredients. Toss well and serve chilled or room temperature. 

Shawarma Kabob

• 
  1 lb chicken thigh, cut into 1-inch cubes

• 6 cloves garlic, minced

• ½ inch ginger, minced

• 2 TBSP oregano, minced

• 2 TBSP cilantro, minced

• ⅛ tsp ground clove

• ⅛ tsp ground cinnamon  

• ½ tsp ground turmeric

• ½ tsp ground coriander

• 1 tsp ground cumin

• 1 tsp kosher salt

• ¼ tsp ground pepper

• 1 lemon, juiced

• ½ cup olive oil

1. Combine all ingredients in a large bowl or zip lock bag and let marinate for 3 hours up to overnight. 

2. Soak skewers in water for 10-20 minutes. Remove chicken from marinade and thread onto soaked skewers. 

3. Heat a grill or cast iron skillet on high heat. Place skewers on a hot grill or pan and cook until well browned, about 4 minutes. Reduce heat to medium high; rotate skewers and cook for 2 minutes, rotate again and cook another 2 minutes. Remove from heat and serve warm.

Marinated Beets

• 2 large red or yellow beets

• Salt 

• 2 TBSP oregano

• 2 tsp coriander seed

• ¾ cup extra virgin olive oil

• 2 TBSP sherry vinegar 

• 1 TBSP honey

• Salt 

• Pepper 

1. Place beets in a large pot of salted water. Bring to a boil, boil for 45 minutes. Remove from heat and rinse under cold water, squeezing gently to remove skin once they are cool enough to handle. Dice beets. 

2. In a bowl, mix the rest of the ingredients, and add the beets, tossing to coat.
   

   
   Mint Pesto

• ¼ cup pumpkin seeds

• 1½ cups mint, stemmed

• ½ cup parsley, stemmed

• 1 TBSP serrano chili, minced

• 2 cloves garlic, minced

• ¼ cup crumbled feta cheese

• 1 lemon, zest and juice

• ¾ cups extra virgin olive oil

• ½ TBSP honey

• Salt

• Pepper 

1. Place garlic and oil in a blender or jar for hand blender. Blend until smooth. 

2. Add in herbs and chili, blend. Finally add in honey, feta, lemon zest and juice.   Blend until well incorporated. 

3. Season with salt and pepper.