Description
Elevate your work lunches with this vibrant quinoa salad, packed with protein-rich chickpeas, crunchy veggies, and tangy feta cheese. Perfect for busy weekdays, this dish can be prepared in advance, making lunchtime a delightful experience rather than a chore. Enjoy refreshing flavors melded together with zesty lemon juice that not only nourishes but also keeps you energized throughout the day.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup bell peppers (mixed colors), diced
- 1 cup cucumber, diced
- ½ cup crumbled feta cheese
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and cover for 15 minutes until liquid is absorbed.
- While quinoa cooks, chop bell peppers and cucumber into bite-sized pieces.
- In a large bowl, mix cooked quinoa, chickpeas, chopped veggies, crumbled feta, lemon juice, salt, and pepper until well combined.
- Store in meal prep containers for easy grab-and-go lunches.
- Enjoy chilled or at room temperature; drizzle with additional lemon juice or olive oil before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 20mg