Mediterranean Mezze Bowl Recipe

Ingredients

• 1 can chickpeas (rinsed and drained)
• ½ c tahini
• 3 tbsp fresh lemon juice
• ¼ cup water
• ½ tsp cumin
• 1 clove garlic
• ½ tsp salt
• ¼ tsp pepper
• 3 tbsp olive oil
• 1 cup quinoa (prepared according to package and cooled to room temperature (1 cup quinoa is just over 4 cups cooked))
• ¼ cup fresh lemon juice
• ¼ cup Extra Virgin Olive Oil
• ½ tsp kosher salt or more to taste
• ½ - 1 tsp black pepper or to taste
• 1 cup chopped scallions (white and green parts (approximately 1 bunch))
• ½ -1 cup (chopped flat-leaf parsley (to taste))
• ½ - 1 cup chopped fresh mint leaves (optional -- I love but my family doesn't so I make it without)
• 1 cup chopped cucumber (unpeeled)
• 1 1½ cups cherry tomatoes (to taste, cut in half)
• ¼ cup rice vinegar
• 4 teaspoons sugar
• 1 teaspoon soy sauce
• ½ teaspoon dried crushed red pepper
• 1 cucumber (cut into ¼ inch thick round slices)
• 1 12 oz bag or container brussel sprouts (halved)
• 1 -2 yellow squash or zucchini (sliced long ways in ⅛ -1/4 inch pieces, then in half)
• 1-2 red peppers or a jar of roasted peppers
• Marinated olives
• feta
• greens