Description
This healthy and delicious grain bowl is packed with heart-healthy, longevity-boosting ingredients. Make it on the weekend—enjoy for lunch all week.
Ingredients
Units
Scale
- 1/2 cup quinoa
- 1 seedless cucumber
- 1 large tomato (or a handful of cherry tomatoes)
- 1/2 cup black olives, pitted
- 1 can chickpeas
- 1 cup of seedless red or black grapes
- 1/4 red onion
- 1/2 cup mint
- 1/4 cup parsley
- 1/2 cup basil
- 1/2 cup feta, crumbled
- kosher salt and freshly ground black pepper, to taste
for the lemon-yogurt dressing:
- juice of 1 large lemon
- 1/4 cup olive oil
- 1 – 2 tablespoons plain greek yogurt
- 2 tablespoons agave
- kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the quinoa according to the package directions. During the “cooling” step, place a paper towel between the pot and the lid to fully absorb all the water. Let cool completely.
- Meanwhile, chop the cucumber, tomato, and red onion. Halve the black olives and halve the grapes.
- Rinse and drain the chickpeas.
- Finely chop all the herbs.
- In a large serving bowl, toss the cooled quinoa with the cucumber, tomato, olives, chickpeas, grapes, onion, and herbs.
- Make the dressing by shaking up all the ingredients in a jar until combined, then drizzle a bit over the salad and taste. Add more or less as desired.
- Crumble feta over the top, season with salt and pepper. Eat!
Notes
- Feel free to sub any fresh summer herbs. Chives, dill, and cilantro could all work beautifully.
- Prep this on the weekend and store in an airtight container in the fridge for up to 4 days. Add dressing just before serving to keep from getting soggy.
- Prep Time: 20
- Category: Lunch
- Cuisine: Mediterranean
Keywords: mediterranean diet, grain bowl, lunch, healthy, vegetarian, easy, meal prep