Mediterranean Bowl - Vegan Recipe

Ingredients

• 1/2 cup quinoa, washed and drained
• 3/4 cup pomegranate arils/seeds* (1 small pomegranate)
• 1 1/2 cups parsley, chopped
• 1 cup mint, chopped
• 2 spring onions, finely chopped
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1 teaspoon sumac
• 1/2 teaspoon salt
• [For serving:]
• 1 large Lebanese cucumber, chopped
• 20 Kalamata olives, pitted and halved
• 250g cherry tomatoes, quartered
• 2 cups hummus (store-bought or homemade)
• [For the dressing:]
• 2 tablespoons tahini
• 1/4 teaspoon salt
• 2 tablespoons cold water