Mediterranean Protein Power Bowl

Allergens

Contains soy (from chickpeas)

Ingredients

• 1 cup quinoa, rinsed and drained 2 cups water 1/4 teaspoon salt 1 cup cherry tomatoes, halved 1 medium cucumber, diced 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 1/3 cup feta cheese, crumbled (optional) 2 tablespoons lemon juice 3 tablespoons extra
• virgin olive oil Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring quinoa, water, and salt to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and has absorbed the liquid. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork.
2. In a large mixing bowl, combine cherry tomatoes, cucumber, Kalamata olives, chickpeas, parsley, and mint.
3. Add cooked quinoa to the bowl and toss gently to mix all ingredients.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour dressing over the salad and toss gently to combine. If using feta cheese, sprinkle it on top.
5. Divide the protein power bowl among 4 serving dishes and enjoy!

Chef’s Insight

Quinoa is a complete protein, making it an excellent choice for those following a high-protein diet.

Notes

Feel free to add grilled chicken or shrimp for added protein and a more substantial meal.