Makes 4 bowls
Mediterranean Quinoa Prep Bowls
Fluffy quinoa, roasted chickpeas, cucumber, tomatoes and feta with a lemon-herb dressing. Stays fresh for four days.
Prep15m
Cook25m
Total40m
Portions4
Fridge4 days
Why this works for meal prep
Quinoa holds its texture in the fridge far better than most grains, which is why it's so common in prep bowls. Roasting the chickpeas adds crunch, but they soften over time, so pack them on top or in a separate pot if you like them crisp.
Method
- Simmer the quinoa in the water, covered, for 15 minutes until the water is absorbed. Rest covered for 5 minutes, then fluff and spread out to cool.
- Meanwhile, toss the chickpeas with oil and spices and roast at 200°C (400°F) for 20–25 minutes until crisp.
- Shake the dressing ingredients together in a small jar.
- Divide the cooled quinoa between four containers and top with cucumber, tomatoes, onion, olives, feta and chickpeas.
- Store dressing separately and add just before eating.
Storing & reheating
Fridge
Up to 4 days, in airtight containers
Freezer
Not suitable
Reheat
Eat cold or at room temperature
Prep tips:
- Use cooked brown lentils instead of chickpeas for variety.
- Add a handful of rocket on the day for extra greens.
Safety note: cool cooked food and refrigerate within 2 hours (1 hour for rice). Reheat only once, until steaming hot throughout. Check labels for allergens. Storage times are general guidance — see our disclaimer.