1largeLemoncut into quarters (reserve 1 tablespoon lemon juice)
2cupcooked quinoa1 cup uncooked
1cupdiced red radish
½cupthinly sliced fennel bulb
½cupolives of choicecut in half
¼cupfresh mint leavesroughly chopped
¼teaspoonblack pepper
Poached Eggs
4largeeggs
1tablespoondistilled white vinegar
Waterenough to fill pot ¾ full
Tzatziki Sauce
¼cupplain Greek Yogurt
2tablespoonEVOO
2tablespoonchopped fresh dill
1.5tablespoonlemon juice
¼teaspoonfinely minced garlic
¼teaspoonSea Salt
Hummus Harissa
¼cuphummus
1.5tablespoonmild harissa
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Instructions
Harissa Hummus
Stir together the hummus and harissa until well-incorporated.
Tzatziki Sauce
Combine Greek yogurt, lemon juice, extra virgin olive oil — stir until mixed. Then, stir in the 1 tablespoon of finely diced cucumber, minced garlic, chopped dill, salt, and pepper — stir until well-combined.
Salad
In a large bowl, toss together chopped romaine, sliced fennel, sliced radishes, sliced cucumber, and sliced olives.
When ready to enjoy, top salad base with a squeeze of lemon juice, garbanzo beans, harissa hummus, and tzatziki sauce — stir/toss together to coat.
Serve, store, and enjoy!
Notes
Nutrition for 1 out of 4 servings:10.1g Protein | 32.3g Carbs | 12g Fat | 4.6g Fiber | 280 CaloriesRecommended Storing:When storing, keep harissa hummus and tzatziki sauce separate from the salad base to prevent lettuce/vegetable wilting.