Name: Mediterranean Meal Prep Recipe
Prep time: 3 min
Cook time: 20 min
Yield: 4
Ingredients: For Hummus:; 15 oz chickpeas; 1 clove garlic,; ¼ tsp paprika; sea salt; ¼ tsp cumin; ½ lemon; 3 tbsp olive oil; 2 tbsp water; red pepper flakes; For Mediterranean Bowl:; 2 tbsp olive oil; 1 cup quinoa; 2 cups vegetable broth; ¼ tsp dried thyme; ¼ tsp dried tarragon; ¼ tsp dried parsley; 2 lemons; salt and pepper; 2 persian cucumbers; ½ cup grape tomato; kalamata olive; ½ red onion; fresh parsley leaf; feta cheese

How To Make Mediterranean Meal Prep

Enjoy a hearty bowl of a Mediterranean meal made with chickpeas, mixed with quinoa, cucumbers, grape tomatoes, vegetable broth, thyme, parsley, and more!

Preparation: 3 minutes

Cooking: 20 minutes

Total: 23 minutes

Serves:

Ingredients

For Hummus:

15ozchickpeas,(1can) drained, rinsed
1clovegarlic,,minced
¼tsppaprika
sea salt,to taste
¼tspcumin
½lemon,juiced
3tbspolive oil,divided
2tbspwater
red pepper flakes,to taste

For Mediterranean Bowl:

2tbspolive oil,divided
1cupquinoa,uncooked, rinsed, drained
2cupsvegetable broth
¼tspdried thyme
¼tspdried tarragon
¼tspdried parsley
2lemons,juiced, divided
salt and pepper,to taste
2Persian cucumbers
½cupgrape tomato
kalamata olive,to taste
½red onion
fresh parsley leaf,to taste
feta cheese,crumbled, to taste

Instructions

Hummus:

Add the chickpeas to a food processor with the garlic, paprika, salt, cumin, lemon juice, 2 tablespoons of olive oil, and water. Pulse until creamy.
Transfer the hummus to a container and top with more olive oil and red pepper flakes.

Mediterranean Bowl:

Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil.
Pour the quinoa into the skillet and toast for 3 to 4 minutes, or until light golden brown.
Add the vegetable broth, thyme, tarragon, parsley, juice of 1 lemon, and salt and stir to combine. Bring to a boil, then cover.
Reduce the heat to low and simmer for 15 to 20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove the pan from the heat.
Slice the cucumbers, halve the tomatoes, chop the olives, and dice the onion.
Place all of the vegetables in a medium bowl. Add the parsley, remaining tablespoon of olive oil, lemon juice, salt, and pepper. Stir to combine.

To Assemble:

Add ¼ of the quinoa, ¼ of the vegetables, and ¼ of the hummus to a resealable container.
Top the vegetables with crumbled feta cheese.
Store the bowls in the refrigerator for up to 3 days.
Enjoy!