Mediterranean High-Protein Greek Salad & Quinoa Bowl
Discover a rejuvenating and high-protein Greek salad and quinoa bowl, perfect for those seeking balance, fitness, and clarity in their meals.
Allergens
N/A
Ingredients
- 1 cup uncooked quinoa 2 cups water 1 can (15 oz) chickpeas, drained and rinsed 1 pint cherry tomatoes, halved 1 cucumber, chopped 1/2 red onion, thinly sliced 1/2 cup Kalamata olives, pitted 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 1/3 cup feta cheese, crumbled (optional) 3 tbsp olive oil 2 tbsp lemon juice 2 cloves garlic, minced Salt and pepper, to taste
Instructions
- a. Rinse the quinoa under cold water. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and cook for 15 minutes or until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork. b. While the quinoa is cooking, prepare the vegetables. Combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, dill, and parsley in a large mixing bowl. c. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to taste. Pour over the salad mixture and toss to combine. d. Once quinoa is cooked, add it to the salad and gently mix. If using feta cheese, crumble and add it to the salad. Taste and adjust seasonings as needed.
Chef’s Insight
This dish is not only delicious but also nutritious, providing essential protein, fiber, and vitamins to fuel your day.
Notes
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