Greek Lemon Herb Quinoa Bowl

🍳 Step-by-Step Instructions

1. Rinse quinoa under cold water. Combine with vegetable broth in a saucepan, bring to boil, then cover and simmer on low for 15 minutes. Fluff with a fork and let cool.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté chickpeas with oregano, cumin, salt, and pepper for 6-8 minutes until golden and crispy.
3. In a bowl, toss cooled quinoa with 1 tbsp lemon juice, 1 tbsp olive oil, and pinch of salt.
4. Assemble 4 lunch bowls: Divide quinoa into base of each bowl.
5. Neatly arrange seasoned chickpeas, diced cucumbers, halved tomatoes, Kalamata olives, and crumbled feta cheese around the perimeter.
6. Add a generous scoop of cool creamy tzatziki to the center of each bowl.
7. Garnish with fresh dill sprigs and lemon wedges before serving.

⭐ Why This Recipe Works

• Complete plant-based protein from quinoa and chickpeas
• Outstanding meal-prep lunch that stays crisp for days
• Vibrant, colorful, and naturally gluten-free
• Cool tzatziki pairs exquisitely with herbed grains

🔄 Delicious Variations

• Top with grilled chicken souvlaki skewers or lamb meatballs
• Add pickled red onions and roasted eggplant chunks
• Swap tzatziki for hummus for a completely dairy-free version

❓ Frequently Asked Questions