Toss the cherry tomatoes in 1 tbsp olive oil and the oregano. Season with salt and pepper and arrange in a single layer on a baking sheet. Roast for 20-25 minutes.
Cook the quinoa according to directions on the package. Once cooked, fluff with a fork and add juice from 1 lemon and 2 tbsp olive oil. Season with salt and pepper.
In two large bowls, add the hummus, quinoa, roasted tomatoes, cucumbers, salad greens and mackerel.
Garnish with feta and basil.
TIPS &
TRICKS
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Gaja Meryem
Rating:
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5
Easy! I couldn’t get it to look pretty like you guys did but it sure was yummy… LOL!!
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Showing 1 review -
Rating:
5
5
Easy! I couldn’t get it to look pretty like you guys did but it sure was yummy… LOL!!
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