Mediterranean Quinoa Bowl

• 1 cup, dry quinoa
• 1 can (15 oz) canned chickpeas
• 1, diced cucumber
• 1.5 cups, halved cherry tomatoes
• 1/4, finely diced red onion
• 3/4 cup, crumbled feta cheese
• 1/2 cup kalamata olives
• 1/2 cup, chopped fresh parsley
• 1/4 cup olive oil
• 1, juiced lemon
• 1 tsp dried oregano

Instructions

1. Rinse the quinoa, then simmer in 2 cups water for 15 minutes until fluffy. Let it cool.
2. Drain and rinse the chickpeas.
3. Whisk the olive oil, lemon juice, oregano, and a pinch of salt for the dressing.
4. Combine the quinoa, chickpeas, cucumber, tomatoes, onion, olives, and parsley in a large bowl.
5. Pour over the dressing and toss. Fold in the feta last so it stays in chunks.
6. Divide among four containers; keeps 4 days in the fridge.

Tips

• Rinsing quinoa removes its natural bitter coating (saponins) for a cleaner taste.
• It actually tastes better on day two once the flavors meld.

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