Mediterranean Lunch Bowl – Cobram Estate AU

Ingredients

• 90g uncooked quinoa
• 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp cracked black pepper
• 1 tbsp parsley
• 250g cherry tomatoes
• 1 Lebanese cucumber
• ¼ red onion
• 100g baby spinach
• 2 wholemeal pita breads
• 200g tinned chickpeas, drained and rinsed
• ¼ cup kalamata olives
• 2 tbsp hummus
• 60g feta