Hi friends!

This is what I meal prepped for myself this week! This recipe is soo delicious, fresh and lemony! It’s so perfect for the beautiful spring weather! Here is the recipe below:

Ingredients:

  • 1 cup quinoa, cooked
  • 1 can chickpeas, drained & rinsed
  • 1/2 cup asparagus, cut into 1-inch pieces 
  • 1 handful of arugula
  • 1/2 red pepper, diced
  • 1/4 red onions, diced
  • a couple of olives, sliced
  • sprigs of dill
  • 1.5 oz. feta or goat cheese, optional *optional

Instructions:

  1. Cook quinoa: 1/2  cup quinoa + 1 1/4 cup water. Bring to a boil. Cover the pot and reduce to a low simmer. Cook for ~15 minutes or until the water has evaporated and the quinoa is big and puffy.  Add quinoa to a large mixing bowl and cool down slightly.This recipe is also perfect for leftover quinoa!
  2. Steam asparagus in a shallow pan. Then Sauté for 1 minute with 1 tsp. olive oil, salt and pepper. Add it to the bowl of quinoa.
  3. Dice your veggies, olives and dill and add them to the bowl and mix thoroughly.
  4. Sprinkle over feta cheese if desired. Serve and enjoy!
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