Bright and colorful veggies like tomatoes, cucumbers, and olives are mixed with protein-packed hummus and quinoa, then topped with a tangy lemon and garlic dressing for a healthy and flavorful meal prep option.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 97%

Nutrition

402 cal • 16g protein • 63g carbs • 10g fat

Tags

[Gluten-Free] • [Healthy] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 1 15-ounce can of chickpeas, drained and rinsed
• 1 clove garlic, minced
• ¼ teaspoon paprika
• Sea salt, to taste
• ¼ teaspoon cumin
• Juice of ½ lemon
• 3-4 tablespoons olive oil, divided
• 2 tablespoons water
• Red pepper flakes, to taste
• 2 tablespoons olive oil, divided
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups vegetable broth
• ¼ teaspoon dried thyme
• ¼ teaspoon dried tarragon
• ¼ teaspoon dried parsley
• Juice of 2 lemons, divided
• Salt, to taste
• 2 Persian cucumbers
• ½ cup grape tomatoes
• Kalamata olives, to taste
• ½ red onion
• Fresh parsley leaves, to taste
• Pepper, to taste
• Crumbled feta cheese, to taste

Instructions Preview

1. Make the hummus: Add the chickpeas to a fo…
2. Transfer the hummus to a container and top…
3. Make the Mediterranean bowl: Heat a large …

…and 6 more steps

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Recipe by: Isabel Castillo • From: Goodful