Ingredients
Equipment
Method
Preparation
- Cook quinoa according to package directions; once cooked, fluff with a fork and set aside to cool slightly.
- While quinoa cooks, prepare the dressing by whisking together olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper in a small bowl.
- Chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, halve the Kalamata olives, and chop the fresh parsley.
Assembly
- In two separate bowls, divide the cooked quinoa evenly as the base.
- Arrange the chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives over the quinoa.
- Sprinkle with crumbled feta cheese and fresh chopped parsley.
- Drizzle the lemon-herb dressing generously over each bowl just before serving.
Notes
This bowl is highly customizable; feel free to add your favorite Mediterranean vegetables or a different lean protein like grilled chicken or fish. It's also great for meal prep!
