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This quinoa bowl has been one of my favorite recipes for a healthy, refreshing, and filling meal prep! I love how many different textures and how much protein you can add into this. You can customize it with a variety of vegetables and proteins, but the dressing is what really brings it all together! Here I use my spicy lemon pepper chicken recipe as the protein. Hope you give it a try and enjoy!
Ingredients:
-1 cup uncooked quinoa
-2 15oz. cans of drained chickpeas
-1 red onion, small diced
-4 Persian cucumbers, halved and sliced
-1/3 cup pitted black olives, halved
-protein of your choice
Lemon Tahini Dressing:
-1/2 cup olive oil
-1/4 cup tahini
-1/4 cup apple cider vinegar
-juice of half a lemon
-2 tbs dijon mustard
-2 tbs honey
-1 tsp dried dill
-1/2 tsp salt
-1/2 tsp pepper
Instructions:
-cook quinoa according to package instructions
-add vegetables into a large bowl and mix well
-prepare dressing and set aside
-prepare protein of your choice
-add quinoa to meal prep containers and top with vegetables, protein, and dressing
-store in the fridge for up to 4 days or in the freezer for up to 6 months
-enjoy!
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