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Export 16 ingredients for grocery delivery
Step 1
If you want to make the quick pickled red onions, start those now as they need to sit 30 minutes as well.
Step 2
To make the tofu feta, first press the tofu for at least 20 minutes, then crumble or cube the tofu. Add all ingredients to a container and marinate for at least 30 minutes up to overnight. If you have an hour or two to marinate, that’s perfect.
Step 3
Cook the quinoa according to package instructions, or bring 2 cups of water to a boil, add 1 cup of uncooked rinsed quinoa, cover and reduce to a very light simmer. Cook for 15 minutes. Remove from heat and let stand for 5 minutes. Remove the lid and lfuff with a fork.
Step 4
Remove the kale leaves from the tough stems and finely chop. Place in a mixing bowl and add 1/2 tsp of olive oil. Massage with hands for 30 seconds or longer until softened. If you prefer, you can leave kale raw or steam for 1 minute to lightly cook.
Step 5
Dice the cucumber and tomato and finely chop the parsley.
Step 6
Assemble the bowls by preparing 4 bows or food storage containers, start with a bed of kale in each, then add the quinoa, tofu feta, olives, cucumber, tomato and hummus.
Step 7
Top each serving with tahini or lemon tahini sauce, parsley, lemon juice, salt and pepper and serve right away.