Mediterranean Bowl


  • 1 cup dry quinoa
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • 1 pint cherry tomatoes
  • 2 tsp dried oregano
  • ½ cup hummus
  • 1 5-inch piece of cucumber, small cubes
  • 2 handfuls salad greens
  • 1 can (115g) Gold Seal Mediterranean Mackerel
  • ¼ cup feta, crumbled
  • Basil, to garnish


  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. In two large bowls, add the hummus, quinoa, roasted tomatoes, cucumbers, salad greens and mackerel.
  5. Garnish with feta and basil.