Ingredients
Scale
- 2 cups cooked quinoa (about 2/3 cup dry)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 large English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- If you do not have pre-cooked quinoa, rinse the dry quinoa under cold water. Combine it with water or vegetable broth in a pot using a 1:2 ratio. Bring it to a boil, then cover and simmer for about 15 minutes until the liquid is absorbed. Fluff it with a fork and let it cool completely.
- While the quinoa cools, dice your cucumber, halve the cherry tomatoes, and finely chop the red onion. Place these into a large mixing bowl. Add the rinsed chickpeas, sliced olives, and chopped parsley to the same bowl.
- In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano. Add a pinch of salt and black pepper. Whisk until the oil and lemon juice are well combined and slightly thickened.
- Add the cooled quinoa to the large bowl with the vegetables and chickpeas. Pour the dressing over the mixture. Toss everything together gently until all the ingredients are evenly coated with the vinaigrette.
- Divide the mixture evenly into four meal-prep containers. Top each container with 2 tablespoons of crumbled feta cheese. Seal the lids tightly and store them in the refrigerator until you are ready to eat.
- Cook Time: 30 minutes
- Diet: Vegetarian, Gluten-Free