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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!