Pin on Lunch Ideas
A quick, delicious, and customizable lunch recipe featuring quinoa, chickpeas, and fresh vegetables, perfect for busy days.
Ingredients
Main Ingredients
- 1 cup cooked quinoa Cooked according to package instructions.
- 1 can chickpeas, drained and rinsed Rinsing helps remove excess sodium.
- 1 piece bell pepper, diced
- 1 piece cucumber, diced
- 0.5 piece red onion, finely chopped
- 1 piece avocado, sliced Optional for garnish.
- 0.25 cup feta cheese Optional.
- to taste Olive oil For drizzling.
- to taste Lemon juice For drizzling.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Start by cooking your quinoa according to package instructions, which typically takes around 15 minutes.
- In a large bowl, combine the cooked quinoa, chickpeas, diced bell pepper, diced cucumber, and chopped red onion.
- Drizzle olive oil and lemon juice over the mixture, then season with salt and pepper to taste.
- Gently toss everything together until evenly mixed.
- Top the dish with avocado slices and feta cheese, if using.
- Serve fresh or store for later enjoyment.
Notes
For serving, consider pairing with mixed greens or whole-grain pita chips for crunch. Store leftovers in an airtight container in the refrigerator for up to three days or freeze individual servings for up to a month.