Quinoa Veggie Bowl

Ingredients

• 120 g quinoa - dry (about 2/3 cup), rinsed
• 360 ml water - or vegetable stock
• 0.5 medium cucumber - diced
• 150 g cherry tomatoes - halved (about 1 cup)
• 240 g canned chickpeas - drained and rinsed (about 1 cup)
• 60 g feta - crumbled
• 1.5 tbsp olive oil - extra-virgin
• 1 tbsp lemon juice - fresh
• 0.25 tsp salt - to taste
• 0.125 tsp black pepper - to taste

Steps

1. Rinse quinoa in a fine-mesh strainer. Combine quinoa and water (or stock) in a pot and bring to a boil.
2. Reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed.
3. Remove from heat and let stand 5 minutes, covered. Fluff with a fork and let cool slightly.
4. In a bowl, combine quinoa with cucumber, cherry tomatoes, and chickpeas.
5. Dress with olive oil and lemon juice. Season with salt and pepper.
6. Top with crumbled feta and serve (or portion into containers for meal prep).