Mediterranean Quinoa Bowl
A make-ahead grain bowl with quinoa, chickpeas, and lemon-herb dressing that holds up beautifully for meal prep.
Quinoa and chickpeas together form a complete protein, and the whole bowl is built on the Mediterranean pattern.
Ingredients
Instructions
- Rinse the quinoa, then simmer in 2 cups water for 15 minutes until fluffy. Let it cool.
- Drain and rinse the chickpeas.
- Whisk the olive oil, lemon juice, oregano, and a pinch of salt for the dressing.
- Combine the quinoa, chickpeas, cucumber, tomatoes, onion, olives, and parsley in a large bowl.
- Pour over the dressing and toss. Fold in the feta last so it stays in chunks.
- 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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