Quinoa Tabbouleh Lunch Bowls

Rinse 1 cup of quinoa under cold water using a fine-mesh strainer until water runs clear.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is tender.

Remove the quinoa from heat and let it stand, covered, for 5 minutes. Then fluff with a fork and spread it on a baking sheet to cool for about 10 minutes.

While the quinoa cooks, finely dice 1 large cucumber, halve 2 cups of cherry tomatoes, and finely chop 1/2 medium red onion.

Drain and rinse 1 can of chickpeas, then pat dry with paper towels.

Finely chop 1/2 cup of fresh mint leaves and 1 cup of fresh parsley.

Mince 2 cloves of garlic and add to a small bowl with 1/4 cup of lemon juice, 1/3 cup of extra virgin olive oil, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of black pepper. Whisk to combine the dressing.

In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, chickpeas, chopped mint, and parsley.

Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.

Crumble 3/4 cup of feta cheese and slice 1/2 cup of kalamata olives, then fold them into the salad.

Divide the tabbouleh into 5 meal prep containers and refrigerate until ready to serve.