Quinoa is packed with protein, fiber, and B vitamins. This recipe is perfect for a summer lunch and great for meal prep, as it will keep in the refrigerator for several days. Infinitely customizable to your tastes, you can substitute or add veggies such as grape tomatoes, cucumber, black olives, broccoli… whatever you like!
- 1 cup quinoa, rinsed
- 1 zucchini thinly sliced
- 1/4 cup basil leaves, thinly sliced
- 1 can garbanzo beans, drained and rinsed
- 2 green onions, white and green parts, thinly sliced
- Juice of 1 small lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Feta cheese, crumbled
Prepare quinoa according to package directions, transfer to a medium bowl and cool to room temperature.
Once quinoa is cool, add remaining ingredients (except Feta cheese) and toss to combine. Salt and pepper to taste, top with crumbled Feta cheese.