Healthy Meal Prep Lunch Bowl for Easy Weekday Eating

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell pepper, diced
• 1 avocado, sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 meal prep containers

Instructions

1. To cook the quinoa, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth or water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed.
2. While the quinoa is cooking, prepare your vegetables. Dice the cucumber and bell pepper, and halve the cherry tomatoes.
3. In a large mixing bowl, combine the drained chickpeas, diced cucumber, bell pepper, halved cherry tomatoes, and chopped parsley. Toss well to combine.
4. In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, and season with salt and pepper to taste.
5. Once the quinoa is cooked, fluff it with a fork and let it cool slightly before adding it to the vegetable and chickpea mixture. Pour the dressing over the bowl and mix everything together until evenly coated.
6. To assemble the meal prep lunch bowls, divide the quinoa mixture among 4 meal prep containers. Top each bowl with sliced avocado and a sprinkle of feta cheese. Seal the containers and store them in the fridge.