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Mediterranean Grain Bowl

YIELD: Serves 4


  • 2 tablespoons lemon juice

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons chopped fresh mint

  • 2 tablespoons chopped fresh dill

  • 1/2 teaspoon ground black pepper

  • 1 English cucumber, seeded and diced

  • 1 (13.4-ounce) package 365 by Whole Foods Market Organic No-Salt Added Garbanzo Beans, drained and rinsed

  • 1 (8.8-ounce) package 365 by Whole Foods Market Quinoa and Bulgur Wheat Blend, cooked according to package directions

  • 6 cups spring mix

  • 1 avocado, quartered and sliced

  • 2 medium red beets, cut into thin matchsticks

  • 1/2 cup pitted Kalamata olives

  • 1/4 cup toasted pine nuts

  • 1 lemon, cut into wedges

  • 1 teaspoon kosher salt


  1. In a medium bowl, whisk together lemon juice and olive oil with parsley, mint, dill, salt and pepper.

  2. Add cucumber and toss, then spoon cucumber into a separate bowl, leaving the herb mixture behind.

  3. Next, add the garbanzo beans to the herb mixture, toss to coat and set aside.

  4. To assemble, place 1/2 cup ­­­­cooked grains in each of the 4 serving bowls.

  5. Add spring mix to bowls, then top with cucumbers, garbanzo beans, avocados, beets, olives and pine nuts.

  6. Tuck a wedge of lemon into each bowl and serve.

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