Greek Quinoa and Chickpea Bowl

Fluffy quinoa tossed with crisp cucumbers, ripe cherry tomatoes, hearty chickpeas, and tangy feta cheese in a bright lemon-oregano vinaigrette.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 7
• Cuisine: Greek
• Difficulty: Easy
• Cost: $4.36/serving

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Kosher
• High-Fiber
• Low-Cholesterol

Tags

• quick
• healthy
• fresh
• crowd-pleaser
• tangy

Ingredients

• 2 cup quinoa (rinsed)
• 4 cup water
• 2 can canned chickpeas (15 oz can, drained and rinsed)
• 2 English cucumbers (diced)
• 2 pint cherry tomatoes (halved)
• 1 cup kalamata olives (pitted and halved)
• 7 ounce feta cheese (crumbled)
• 0.5 cup olive oil (extra virgin)
• 0.25 cup lemon juice
• 1.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork, then spread onto a baking sheet to cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
3. In a large mixing bowl, combine the cooled quinoa, drained chickpeas, diced English cucumber, halved cherry tomatoes, and kalamata olives.
4. Pour the dressing over the quinoa mixture and toss gently until thoroughly coated. Divide evenly into 7 meal prep containers or lunch bowls and top each with crumbled feta cheese.

Notes

Keeps fresh in airtight containers in the refrigerator for up to 4 days. Serve cold or at room temperature.

Nutrition (per serving)

• Calories: 643
• Protein: 19.8 g
• Carbohydrates: 74 g
• Fat: 32.1 g
• Fiber: 13.7 g
• Sodium: 1710 mg
• Saturated Fat: 6.3 g
• Sugar: 11.3 g
• Cholesterol: 18 mg