Ingredients:

  • 1 cup (185g) uncooked tri-color or white quinoa
  • 2 cups (475ml) water or vegetable broth
  • 1 tbsp olive oil
  • 1 large English cucumber, finely diced
  • 1 pint (approx. 280g) cherry or grape tomatoes, halved or quartered
  • 1 red bell pepper, finely diced
  • 1/2 cup (50g) red onion, finely minced
  • 1 (15-ounce/425g) can chickpeas, rinsed and drained
  • 1/2 cup (85g) Kalamata olives, pitted and halved
  • 1/2 cup (55g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 2 tablespoons (5g) fresh mint, finely chopped (optional)
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice (from 2-3 lemons)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground

Instructions:

  1. Rinse quinoa. Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat and simmer, covered, until liquid is absorbed (about 15 minutes).
  2. Remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork. Spread on a baking sheet to cool quickly to room temperature.
  3. Dice cucumber and bell pepper. Halve or quarter tomatoes. Mince red onion. Rinse and drain chickpeas. Halve olives. Chop parsley and mint (if using).
  4. Whisk together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper in a bowl (or shake in a jar). Taste and adjust seasonings.
  5. In a large bowl, combine cooled quinoa, cucumber, bell pepper, red onion, chickpeas, and olives. Toss with about 2/3 of the dressing.
  6. Divide quinoa mixture into meal prep containers. Top each container with feta, herbs (parsley and mint), and tomatoes, keeping them separate.
  7. When ready to eat, add toppings, drizzle with remaining dressing, and toss.