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Mediterranean Meal Prep

Name: Mediterranean Meal Prep
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 oz chickpeas, drained and rinsed; 1 clove garlic, minced; ¼ teaspoon paprika; sea salt, to taste; ¼ teaspoon cumin; ½ lemon, juiced; 3 tablespoons olive oil, divided; 2 tablespoons water; red pepper flake, 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; 2 lemons, juiced, divided; kosher salt, to taste; 2 persian cucumbers; ½ cup grape tomatoes; Kalamata olife, to taste; ½ red onion; fresh parsley leaf, to taste; freshly ground black pepper, to taste; crumbled feta cheese, to taste

By Tasty45 min4 servings

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.

Instructions

1
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.
2
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.
3
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.
4
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.
5
Slice the cucumbers, halve the tomatoes, chop the olives, and dice the onion.
6
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.
7
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.
8
Store the bowls in the refrigerator for up to 3 days.
9
Enjoy!