Lunch Meal Prep

Mediterranean Quinoa Bowls

Packed with fresh veggies, protein-rich quinoa, and a zesty homemade dressing for a vibrant, nourishing meal. Perfect for lunch or dinner, they’re naturally gluten free and full of gut loving ingredients. They taste great cold for those on the go!

Yield: 5
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Mediterranean Quinoa Bowls

Mediterranean Quinoa Bowls

Packed with fresh veggies, protein-rich quinoa, and a zesty homemade dressing for a vibrant, nourishing meal. Perfect for lunch or dinner, they’re naturally gluten free and full of gut loving ingredients. They taste great cold for those on the go!


Ingredients

For the Base
  • 2 baked chicken breasts
  • 2 cups cooked quinoa
For the Toppings
  • 1 can (14 oz) chickpeas, rinsed and drained
  • 1 cucumber, diced
  • 6 oz cherry tomatoes, halved
  • 1/2 red onion, thinly sliced or diced
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup crumbled feta cheese
For the Dressing
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions

  1. Prepare quinoa according to package instructions and let it cool. Bake chicken to your liking- I season with salt, pepper and paprika and bake at 400° for 30 min.
  2. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Assemble the bowls: Divide the cooked quinoa and chicken among 5 meal prep containers. Top each with chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
  4. Add the dressing: Drizzle dressing over each bowl (or keep it separate until serving…I had zero issue putting dressing on everything up front).
  5. Cover and refrigerate for up to 1 week.

Nutrition Facts

Calories

437

Fat

20 g

Sat. Fat

5 g

Carbs

34 g

Fiber

8 g

Net carbs

26 g

Sugar

3 g

Protein

32 g

Cholesterol

72 mg
Did you make this recipe?
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