EASY Mediterranean Lunch Bowls (vegan, gluten-free)
EASY Mediterranean Lunch Bowls (vegan, gluten-free) ,
By recipes.ataaz.co .
Total Time: 20 Minutes, Servings: 4 Servings
Ingredients :
Instructions :
Copyright: recipes.ataaz.co
A flavorful and veggie packed lunch in the amount of time it takes to cook quinoa!
Total Time: 20 Minutes, Servings: 4 Servings
Ingredients :
- 1 cup dry quinoa
- 1-2 cups vegetable broth or water (the amount needed depends on your cooking method)
- 8 oz hummus (homemade or store bought) homemade classic hummus recipe
- 1 1/3 cans white beans, drained and rinsed (1/2 cup per bowl. I used Great Northern beans. Other options include cannelloni, black eyed peas, and chickpeas. You can only use one can of beans and put less in per bowl. I have been saving the extra beans and I add to other dishes or salads.)
- 1 pint cherry tomatoes
- 4 oz arugula
- 12 Kalamata olives
- 1/2 of a medium to large red onion, diced or approximately 1/2 cup
- 1 medium cucumber, peeled and diced
- 1 lemon, cut in quarters
- 4 tsp extra virgin olive oil
- freshly ground black pepper
Instructions :
- Prepare quinoa per package instructions with the vegetable broth or water. For stovetop and Instant Pot directions, see below. Let the quinoa cool some before adding it to the bowls.
- Dice your red onion and cucumber.
- Assemble your ingredients evenly into four 4 cup containers. Per bowl add: 1/2 cup cooked quinoa, 1/2 cup beans, 1/3 cup cherry tomatoes, handful of arugula, 2 T red onion, 1/2 cup diced cucumber, 1/4 cup hummus, one slice of lemon, drizzle 1 tsp olive oil on top, and add freshly ground pepper.
- Cover and store in fridge for up to 5 days.
Copyright: recipes.ataaz.co
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