• ½ cup cooked quinoa (or farro for a more traditional texture)
• 1 large hard-boiled egg, sliced or halved
• ½ cup cherry tomatoes, halved
• ¼ cup cucumber, diced
• 1 tablespoon hummus
• 1 tablespoon crumbled feta cheese
• 4–5 Kalamata olives, pitted
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon za’atar (or sumac for a citrusy flavor)
• 1 tablespoon chopped fresh parsley (optional)
• 1 wedge of lemon, for squeezing over the bowl
  
• Salt and pepper, to taste
  

Optional Add-ins:

• 1–2 tablespoons diced red onion
• 1 tablespoon toasted pine nuts or pumpkin seeds for crunch
• A few slices of avocado for added healthy fats
• 1 tablespoon plain Greek yogurt (on the side or dolloped on top)