Ingredients
Celery Tzatziki:
- 1 cup full-fat Greek yogurt plain
- 1/2 cup finely chopped Dandy celery
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove finely grated
- 2 tablespoons chopped walnuts optional
- salt to taste
- pepper to taste
Bowls:
- 2 cups mixed greens
- 1 1/3 cups cooked gluten-free, whole-grain quinoa
- 2 large grilled chicken breasts about 6 ounces each, sliced
- 1/2 cup hummus
- 1/4 cup Kalamata olives halved
- 1 tablespoon extra-virgin olive oil for drizzling
- fresh herbs for garnish
Instructions
- To make celery tzatziki: Mix yogurt, celery, olive oil, lemon juice, garlic and walnuts, if desired. Season with salt and pepper, to taste. Stir well. Chill.
- To assemble bowls: In two bowls, layer greens and cooked quinoa evenly. Top with grilled chicken.
- Spoon 1/4 cup hummus on side of each bowl. Add olives, 2-3 tablespoons tzatziki and drizzle with olive oil.
- Sprinkle with fresh herbs.