Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon salt
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 pint (565g) cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup (70g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • 1 (15-ounce/425g) can chickpeas, rinsed and drained
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine quinoa, broth (or water), and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool slightly.
  2. While quinoa cooks, dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes and olives.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and pepper.
  4. Divide the cooled quinoa evenly among the 4 meal prep containers.
  5. Top each bowl with red bell pepper, cucumber, cherry tomatoes, red onion, chickpeas, and olives.
  6. Crumble feta cheese over each bowl. Drizzle with lemon-herb vinaigrette just before serving or pack separately.
  7. Seal the containers and refrigerate. Best if consumed within 4 days.