Fuel Your Week with Vibrant Flavors

Stop settling for uninspiring lunches that leave you reaching for snacks by 3 PM. These Mediterranean Quinoa Power Bowls are the gold standard of meal prepping: they are nutrient-dense, naturally gluten-free, and stay incredibly fresh for up to five days in the fridge.

The Ingredient List

• 2 cups cooked quinoa (fluffed and cooled)
• 1 can (15oz) chickpeas, drained and rinsed
• 1 large English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely minced
• 1/2 cup Kalamata olives, sliced
• 4 oz feta cheese, crumbled
• Fresh parsley and lemon wedges for garnish

The Lemon-Herb Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep the Base: Cook your quinoa according to package instructions. Spread it on a baking sheet to cool quickly—this prevents the bowls from getting soggy.
2. Chop the Veggies: While the quinoa cools, dice your cucumber, tomatoes, and red onion.
3. Whisk the Dressing: In a small jar, combine all vinaigrette ingredients and shake vigorously.
4. Assemble: Divide the quinoa evenly among four glass meal prep containers. Top with chickpeas, cucumbers, tomatoes, olives, and feta.
5. Seal and Store: Drizzle the dressing over the bowls just before eating, or store it in small separate containers inside the bowls.