Mediterranean Chickpea and Quinoa Meal Prep Bowls

• 1 cup quinoa, rinsed
• 1 3/4 cups water or vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• Juice of 1 lemon
• 1/2 cup tzatziki sauce (store-bought or homemade)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine rinsed quinoa and water (or vegetable broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. Meanwhile, preheat a large skillet over medium heat. Add olive oil, then stir in chickpeas, smoked paprika, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, for 8-10 minutes until chickpeas are golden and slightly crispy. Remove from heat.
3. In a medium bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, Kalamata olives, lemon juice, and a pinch of salt and pepper. Toss gently to combine the fresh salad.
4. Divide the cooked quinoa evenly into four meal prep containers or bowls.
5. Top each quinoa portion with the spiced chickpeas and then spoon the cucumber-tomato salad on the side.
6. Add about 2 tablespoons of tzatziki sauce on top or in a small container if packing for later.
7. Garnish each bowl with fresh chopped parsley.
8. Store covered in the refrigerator for up to 4 days. Reheat quinoa and chickpeas before eating or enjoy cold with tzatziki sauce.

Chef tips

• To make homemade tzatziki, combine 1/2 cup Greek yogurt, 1/4 cup grated cucumber (squeezed to remove excess water), 1 clove minced garlic, 1 tablespoon lemon juice, and a pinch of salt.
• Rinse quinoa thoroughly before cooking to remove its natural bitterness.
• For extra protein boost, add boiled egg slices or grilled chicken if not vegetarian.
• Substitute chickpeas with roasted white beans or cooked lentils for different texture and flavor.
• If prepping in advance, keep tzatziki separate to avoid soggy salad.