Veggie-Packed Quinoa Salad Bowls
These colorful quinoa salad bowls are loaded with protein, fiber, and fresh vegetables. They’re versatile, easy to customize, and can be served cold, making them an ideal meal prep choice.
Notes
Ingredients and Instructions
| Ingredient | Quantity | Notes |
|---|---|---|
| Quinoa | 1 cup | Cooked |
| Chickpeas | 1 can | Drained and rinsed |
| Cucumber | 1 | Diced |
| Cherry Tomatoes | 1 cup | Halved |
| Red Bell Pepper | 1 | Diced |
| Spinach or Arugula | 2 cups | Fresh greens |
| Feta Cheese | 1/2 cup | Crumbled |
| Olive Oil | 2 tbsp | Dressing |
| Lemon Juice | 2 tbsp | Dressing |
| Salt and Pepper | To taste | Seasoning |
- Cook the Quinoa: Follow package instructions for cooking quinoa, then let it cool.
- Prepare Ingredients: Dice the cucumber, halve the tomatoes, and chop the bell pepper.
- Make Dressing: Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
- Assemble Bowls: In meal prep containers, layer the quinoa, veggies, chickpeas, and greens. Top with crumbled feta and drizzle with dressing when ready to eat.
Storage and Serving Tips
- Storage: Store each portion in airtight containers in the fridge for up to 4 days.
- Serving Suggestions: Add avocado, grilled chicken, or hard-boiled eggs for extra protein. Enjoy it cold for a refreshing meal or heat the quinoa slightly for a warm bowl.