Vibrant Mediterranean High-Protein Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup Kalamata olives, pitted
• 1 avocado, sliced
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and 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 and simmer for 12 minutes or until cooked. Drain any excess water and let cool. In a large mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, Kalamata olives, avocado, and parsley. In a small bowl, whisk together lemon zest and juice, olive oil, salt, and pepper. Drizzle dressing over the salad and toss gently to combine. If using feta cheese, sprinkle on top.

Chef’s Insight

The combination of flavors and textures in this dish creates an energizing, satisfying meal that keeps you feeling full and focused throughout the day.

Notes

Feel free to customize this recipe with your favorite Mediterranean ingredients, such as artichokes, roasted red peppers, or grilled chicken.