Mediterranean Power Bowl

Allergens

Nuts, Soy

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, sliced
• 1/2 cup Kalamata olives, pitted
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 lemon, zested and juiced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the quinoa is tender and the water has been absorbed. Set aside to cool.
2. In a large salad bowl, combine tomatoes, cucumber, avocado, olives, chickpeas, parsley, and mint. Add the cooked quinoa and toss gently to combine.
3. In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper. Pour over the salad and toss again to evenly distribute the dressing.
4. Serve immediately or refrigerate until ready to enjoy.

Chef’s Insight

This Mediterranean Power Bowl is not only delicious but also packed with nutrients that will keep you energized throughout the day.

Notes

This recipe is perfect for meal prepping and can be easily adapted to accommodate different dietary restrictions.