15-Minute Mediterranean Quinoa Bowl
This quick Mediterranean quinoa bowl is the perfect NYC lunch—light, protein-packed, and ready in under 10 minutes. Ideal for busy professionals needing energy without the afternoon slump.
Ingredients
- 1 cup pre-cooked quinoa (tip: make a batch on Sunday)
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tbsp red onion, finely chopped
- 2 tbsp feta cheese, crumbled
- 5 kalamata olives, pitted and sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat pre-cooked quinoa in a medium pot over medium heat for 2 minutes.
- Add chickpeas and heat for 1 additional minute until just warmed through.
- Remove from heat and stir in tomatoes, cucumber, red onion, olives, and feta.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Drizzle dressing over the quinoa mixture and toss gently. Serve warm or chilled.