👩🍳 Instructions
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1
Cook quinoa according to package directions using 2 cups water or broth. Fluff with a fork and let cool completely.
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2
In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, cherry tomatoes, red onion, olives, feta, and parsley. If using, add the shredded chicken.
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3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
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4
Pour the dressing over the quinoa mixture and toss gently to ensure everything is evenly coated. Divide into individual airtight meal prep containers.
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5
Store in the refrigerator for up to 4 days. Serve cold directly from the fridge.
💡 Notes
For best meal prep results, ensure quinoa is fully cooled before mixing. You can also pack dressing separately if you prefer to add it just before eating. Leftover grilled veggies (zucchini, bell peppers) make a great addition here too!
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
20g
Total Fat
22g
Saturated Fat
4g
Carbs
40g
Fiber
8g
Sugar
3g
Sodium
480mg
Cholesterol
15mg
