Ingredients

Vegetarian/Vegan Recipe

30 minutes (20 minutes cook time; 10 minute prep time)

4 servings

• 1 cup quinoa, uncooked
• 1 - 15 oz can chickpeas
• 1 cucumber, diced
• 1 carton cherry tomatoes, halved
• 1/2 red onion, chopped
• 1/4 cup kalamata olives, pitted and halved
• 1/4 - 1/2 cup of hummus (your favorite flavor)
• lemon juice, to taste
• salt and pepper, to taste

Individual serving

• 1/2 cup quinoa, uncooked
• 1/2 cup chickpeas
• 1/4 cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons red onion, chopped
• 1 tablespoon kalamata olives, pitted and halved
• 1 tablespoon of hummus (your favorite flavor)
• lemon juice, to taste
• salt and pepper, to taste

Directions

1. Add 2 cups of water to medium-sized pot and bring to a steady bowl. Add 1 cup of quinoa to boiling water, then turn heat down and cover the pot. Let simmer at lower heat for about 15-20 minutes or until the quinoa can be fluffed with a fork or spoon.
2. While the quinoa is cooking, chop ½ red onion, halve the cherry tomatoes, dice the cucumber and halve the kalamata olives. Divide each equally among 4 bowls or 4 food containers (if making for meal prep).
3. Rinse and drain the can of chickpeas, add equal amounts of chickpeas to the 4 bowls or food containers.
4. One the quinoa is cooked, allow it to cool for 5-10 minutes before adding it to each bowl or food container.
5. Add the hummus (about 1 tablespoon) to each of the 4 bowls or food containers.
6. Sprinkle lemon juice, salt and pepper to taste on top of each bowl or food container. Enjoy!

Nutrition Information (for 1 serving size):

398 calories per serving, 12g fat, 59g carbohydrates, 18g protein

Calorie macro breakdown:

• 26% from fat
• 17% from protein
• 57% from carbohydrates