Meal Prep Mediterranean Quinoa Bowls
These Mediterranean Quinoa Bowls are perfect for meal prepping on the weekends to eat for healthy work lunches throughout the week. They are full of veggies, whole grains & healthy fats to keep you full and satisfied for hours!
Servings: 4 servings
- 3/4 cup uncooked quinoa
- 1 medium cucumber diced
- 1 medium red onion chopped
- 1 can reduced sodium chickpeas or garbanzo beans, drained & rinsed
- 4 heaping Tbsp feta cheese crumbles divided
- 4 heaping Tbsp roasted red pepper hummus divided
- 1/3 cup pecan halves divided
- 2 Tbsp extra virgin olive oil
- Black pepper to taste
Cook quinoa according to package instructions. (Don't forget to rinse it beforehand using a fine mesh strainer to remove the bitter coating on the outside.)
While quinoa is cooking, chop up cucumber and red onion, then drain and rinse canned chickpeas.
Once quinoa is done cooking, let it cool, equally divide ingredients into four airtight containers; store in refrigerator for up to 5 days.
Serve chilled and enjoy!
Alternate serving suggestion: This dish would also be delicious with shrimp if you wanted to add an extra protein source for a heartier lunch or dinner!
Credit: inspired by Eating Well
Calories: 260kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 4.5mg | Calcium: 43mg | Iron: 1.9mg