I didn’t use a recipe for the most part. My inspiration came from the Mediterranean Bowl at Freshii
(https://order.freshii.com/us/en-us/universityofminnesota/62994)
The ingredients in the bowl I made were
quinoa,
chickpeas,
kalamata olives,
seasonal green mix
onion
avocado,
almonds,
tomatoes
balsamic dressing.
I first started by heating a pan for quinoa at a medium temperature. While that was heating for about 8 minutes, I cut up an avocado, onion, and tomatoes. I set the seasonal mix, chickpeas, and quinoa at the bottom of the bowl. The next layer consisted of avocado, onion, and tomatoes. Next, I used a mug and gently pounded the almonds so they were smaller to add texture. I tossed those in, along with kalamata olives, and finished with a balsamic dressing.
This is probably one of my favorite dishes I made. I decided to make this dish because I’ve had Mediterranean bowls at restaurants, so I tried to make something similar while adding and taking out ingredients. I wouldn’t take anything out of the dish I made, but perhaps I would add feta cheese to add more flavor and add to the Mediterranean feel. It was very filling because of the quinoa and chickpeas, but I’d like it to have a little more protein. In the future, I may add a hard boiled egg or tofu. My favorite part of the dish would be the quinoa or the kalamata olives.
I incorporated this week’s theme because I diced the tomatoes and onions.
(https://order.freshii.com/us/en-us/universityofminnesota/62994)
The ingredients in the bowl I made were
quinoa,
chickpeas,
kalamata olives,
seasonal green mix
onion
avocado,
almonds,
tomatoes
balsamic dressing.
I first started by heating a pan for quinoa at a medium temperature. While that was heating for about 8 minutes, I cut up an avocado, onion, and tomatoes. I set the seasonal mix, chickpeas, and quinoa at the bottom of the bowl. The next layer consisted of avocado, onion, and tomatoes. Next, I used a mug and gently pounded the almonds so they were smaller to add texture. I tossed those in, along with kalamata olives, and finished with a balsamic dressing.
This is probably one of my favorite dishes I made. I decided to make this dish because I’ve had Mediterranean bowls at restaurants, so I tried to make something similar while adding and taking out ingredients. I wouldn’t take anything out of the dish I made, but perhaps I would add feta cheese to add more flavor and add to the Mediterranean feel. It was very filling because of the quinoa and chickpeas, but I’d like it to have a little more protein. In the future, I may add a hard boiled egg or tofu. My favorite part of the dish would be the quinoa or the kalamata olives.
I incorporated this week’s theme because I diced the tomatoes and onions.
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