Mediterranean Grain Bowl

Bring the water and quinoa to a boil, add the salt and stir. Turn to medium-low and steadily simmer for about 10 minutes. Partially cover and keep cooking for another 5 - 6 minutes or until all of the water is absorbed. Stir again, then cover and turn off the heat. Let it sit and steam for up to another 30 minutes or until ready to serve.

Slice the cucumber. Get the almonds ready - toast if you prefer or leave them raw. Wash and dry the arugula. Crumble the feta. Drain the olives.

Toss all of these things together in a large bowl.

Slice the very bottom ends off of the orange and stand up. Slice off the skin from all around, taking care not to lose too much of the fruit. Slice in ½, then place each ½ face down and slice into half-moons. Toss in the salad.

Use your favorite vinaigrette.

(Or to make one combine 1 part balsamic vinegar, 3 parts olive oil, salt, pepper, ¼ teaspoon dijon, ½ teaspoon honey or sugar. Shake well)

Serve large bowls of salad. Top with quinoa and a scoop of hummus. Pour the vinaigrette over quinoa, then drizzle across the rest of the salad too. Highlight each ingredient by arranging it nicely in the bowl.