If you’re looking for a healthy and delicious lunch recipe, look no further! This Mediterranean-inspired dish is not only easy to make, but it’s packed with flavor and nutrients. Plus, it’s vegetarian and gluten-free, so it’s a great option if you have dietary restrictions. Here’s how to make it:
Ingredients:
- 1 cup quinoa
- 1 can chickpeas, rinsed and drained
- 1/2 cucumber, diced
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1/4 cup kalamata olives, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and black pepper
Instructions:
- Rinse the quinoa under cold water and drain well.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the quinoa and a pinch of salt, cover, and reduce the heat to low.
- Cook for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
- Remove from heat and let cool.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red onion, bell pepper, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Season with additional salt and pepper if needed.
- Serve at room temperature or chilled.
This Greek salad quinoa bowl is so easy to make and can be customized to your liking. You can add more vegetables, swap out the chickpeas for another protein, or leave out the feta cheese if you’re vegan. It’s a great meal prep option, too! Just make a big batch at the beginning of the week and divide it into containers for easy lunches throughout the week.
So next time you’re craving a healthy and flavorful lunch, give this Greek salad quinoa bowl a try! Your taste buds (and your body) will thank you.
