Mediterranean Quinoa Bowl

A wholesome, nutrient-packed lunch or dinner option with plant protein, fiber, and healthy fats.

Ingredients (2 servings):

• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• 1 small red onion, thinly sliced
• ½ cup chickpeas, cooked (or canned, rinsed)
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup crumbled feta cheese (optional)
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, chickpeas, and olives.
2. In a small jar or bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Top with crumbled feta (optional) and fresh parsley.
5. Serve immediately, or refrigerate for up to 2 days for an easy meal prep option.

Why it’s great:

• High in fiber and plant protein for steady energy.
• Olive oil and olives provide heart-healthy fats.
• Fresh vegetables add antioxidants and hydration.