Vibrant Mediterranean Bowl – A Fresh Start for Body and Spirit

Allergens

None

Ingredients

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

Instructions

1. Rinse quinoa under cold water and add to a medium saucepan with water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender and water is absorbed. Fluff with a fork and set aside.
2. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, avocado, Kalamata olives, parsley, lemon zest, and half of the lemon juice. Toss gently to combine.
3. Add cooked quinoa to the bowl and drizzle with olive oil and remaining lemon juice. Season with salt and pepper, and toss until well combined.
4. Divide the salad between two bowls and serve immediately.

Chef’s Insight

This Mediterranean Bowl is perfect for meal prep or a quick, healthy dinner.

Notes

This recipe is easily customizable to suit personal preferences and dietary needs.