Sunrise Power Bowl: A Vibrant Middle Eastern High-Protein Lunch

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled (optional)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 lemon, juiced
• 3 tablespoons 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. Simmer for 15 minutes or until quinoa is tender and the water has been absorbed. Fluff with a fork and set aside.
2. In a large bowl, combine chickpeas, cucumber, red onion, cherry tomatoes, Kalamata olives, parsley, and mint. Toss to mix.
3. Add cooked quinoa to the bowl and toss again to evenly distribute ingredients.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour dressing over the salad and mix well. If using feta cheese, sprinkle it on top of the salad.
5. Divide the power bowl among 4 serving dishes.

Chef’s Insight

This power bowl is not only delicious but also packed with nutrients to keep you energized throughout the day.

Notes

For additional protein, consider adding grilled chicken or tofu.