Cucumber & Tomato Quinoa Bowl

Ingredients

1/2 cup Quinoa (dry)

2 leaves Romaine (chopped)

1/2 Cucumber (medium, chopped)

1 Tomato (medium, chopped)

1 cup Chickpeas (cooked)

2 tbsps Feta Cheese (crumbled)

2 tbsps Lemon Juice

3 tbsps Parsley (chopped)

Directions

1. Cook the quinoa according to the directions on the package, and set aside.

2. Divide the chopped romaine equally between bowls or plates. Top with equal amounts of quinoa, cucumber, tomatoes, chickpeas, and feta.

3. Squeeze lemon juice overtop and garnish with parsley. Enjoy!

Notes

• Leftovers. Refrigerate in an airtight container for up to four days.

• Serving Size. One serving equals approximately two cups.

• Make it Vegan. Use vegan cheese or omit the feta completely.

• More Flavor. Cook the quinoa with broth instead of water. Add your favorite dressing overtop.

• Additional Toppings. Olives, capers, avocado, or red onion.