Gluten-Free Mediterranean Bowl

You can make these gluten-free Mediterranean bowls ahead of time and eat them later. They are a healthy and filling choice for lunch or dinner because they are full of quinoa, chickpeas, fresh vegetables, and a tasty dressing.

Ingredients:

• 2 cups cooked quinoa
• 1 cup chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese optional, use dairy-free for vegan
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint

In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper

Drizzle the dressing over the quinoa mixture and toss to combine, ensuring everything is well coated

If desired, sprinkle feta cheese on top

Divide the Mediterranean bowl mixture into meal prep containers

Store in the refrigerator for up to 4 days

When ready to eat, enjoy cold or at room temperature

You can also heat it in the microwave for a warm option