Ingredient

• 1 cup quinoa, rinsed
• 6 medium cucumbers
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 package (4 ounces) crumbled tomato and basil feta cheese
• 1/2 cup pitted Greek olives, chopped
• 1/4 cup lemon juice
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 carton (14 ounces) roasted garlic hummus
• Minced fresh basil, optional

Direction

1. Cook quinoa according to package directions. Transfer to a large bowl; cool slightly.
2. Meanwhile, cut each cucumber in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Add garbanzo beans, tomatoes, cheese and olives to quinoa. In a small bowl, whisk lemon juice, honey, oil, garlic and pepper until blended. Pour over quinoa mixture; gently toss to coat. Spread about 2 tablespoons hummus inside each cucumber shell. Top each with about 1/3 cup quinoa mixture. Sprinkle with basil if desired.