MEDITERRANEAN MEAL PREP RECIPE BY TASTY
Here's what you need: chickpeas, garlic, paprika, sea salt, cumin, lemon, olive oil, water, red pepper flake, olive oil, quinoa, vegetable broth, dried thyme, dried tarragon, dried parsley, lemons, salt, persian cucumbers, grape tomato, kalamata olive, red onion, fresh parsley leaf, pepper, feta cheese
Provided by Isabel Castillo
Categories Lunch
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the hummus: Add the chickpeas to a food processor with the garlic, paprika, salt, cumin, lemon juice, 2 tablespoons of olive oil, and the water. Pulse until creamy.
- Transfer the hummus to a container and top with more olive oil and red pepper flakes. The hummus will keep in the refrigerator for up to 4 days.
- Make the Mediterranean bowl: Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Pour the quinoa into the skillet and toast for 3-4 minutes, or until light golden brown.
- Add the vegetable broth, thyme, tarragon, parsley, juice of 1 lemon, and salt and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove the pan from the heat.
- Slice the cucumbers, halve the tomatoes, chop the olives, and dice the onion.
- Place all of the vegetables in a medium bowl. Add the parsley, remaining tablespoon of olive oil, lemon juice, salt, and pepper. Stir to combine.
- To assemble a bowl, add ¼ of the quinoa, ¼ of the vegetables, and ¼ of the hummus to a resealable container. Top the vegetables with crumbled feta.
- Store the bowls in the refrigerator for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 938 calories, Carbohydrate 97 grams, Fat 53 grams, Fiber 15 grams, Protein 18 grams, Sugar 19 grams
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