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Quinoa Lunch Bowl

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Make your days a little brighter with a delicious and colorful, planned lunch. I am a dietitian and I love food, but I don’t like to spend my whole Sunday prepping food for the week, nor do I have the fridge space for 10 containers. I like to plan out a lunch option for the week, get the ingredients, and prep something quick ahead of time if needed. This bowl is a good go-to for a wholesome lunch, prepped in a jiffy.

Did you know quinoa is a complete protein? This means it contains all 9 of the essential amino acids the body needs to obtain from food. Complete proteins are most commonly consumed from animal products. Quinoa is a great staple for a meatless meal because of this fact!

Kitchen Hack: For lunch prep and dinner leftovers, I love bowls that you can mix everything in, serve out of, and then just pop a rubber lid on it. Pyrex and Corningware make ceramic and glass dish sets with rubber lids. I have both and use them very frequently! Example: Click

Quinoa Lunch Bowl

Lunch prep made easy. Make a bowl and eat on it for a few days — Top lettuce, eat with crackers, or use it to fill an avocado. The bowl is complete on it’s own!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Lunch
Servings 8

Equipment

  • Saucepan
  • Large bowl
  • Cutting board
  • Knife
  • Can opener
  • Large Spoon

Ingredients
  

  • 1 C quinoa, uncooked * cooked with 2 C water & pinch of salt
  • 2 bell peppers
  • 10 oz. cherry tomatoes
  • 1 bunch green onions remove white ends
  • 6.3 oz. pitted olives jar, drained
  • 15 oz. chickpeas canned, drained
  • 6 oz. feta cheese crumbles
  • 1/4 C extra-virgin olive oil
  • 2 Tbsp. vinegar red wine or apple cider
  • 2-3 Tbsp. lemon juice juice of whole lemon
  • 2 tsp. kosher salt
  • to taste ground black pepper

Optional Additions

  • 1 C greens (kale, arugula, spinach, lettuce…)
  • 2 Tbsp dressing (Tessemae Creamy Ranch/Caesar or balsamic vinegar)

Instructions
 

  • Cook quinoa according to package directions in saucepan on stovetop.
  • Wash and chop veggies. (Remove white stem from green onions) Add to large bowl.
  • Open and drain chickpeas and olives. Slice olives in half. Add to bowl.
  • Add feta cheese, olive oil, vinegar, lemon juice, and salt. Stir.
  • When quinoa is done (fluffy), add to bowl. Stir. Eat by itself, on top of greens, inside an avocado half, with grilled chicken, or with crackers. You choose! Cover and refrigerate — Good for 4 days.

Notes

For extra flavor:
Top with salad dressing (Tessemae’s Creamy Caesar) or balsamic vinegar. 
*Time saver:
Use microwaveable quinoa packages or Minute rice & quinoa stovetop bags. 
Tried this recipe?Let us know how it was!

Kitchen #Soulwork: Song I’m Loving and Quotes I’m Feelin’

Our culture has accepted two huge lies. The first is that if you disagree with someone’s lifestyle, you must fear or hate them. The second is that to love someone means you agree with everything they believe or do. Both are nonsense. You don’t have to compromise convictions to be compassionate.

Rick Warren

I see you on your front porch judging all the rest
When just behind your front door your own house lies in a mess


And it’s all the fear, and it’s all the pain
And it’s all the years washed down the drain

Long ago you dreamed about what’s on the other side

Living so long in the foothills you’ve forgotten how to climb

You spent your whole life waiting for the mountain to move

But it’s waiting on you, you gotta make it move

Jonny Lang | Make it Move