Shahreen Ahmed 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:
- 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!
- 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.
- Dice your veggies, olives and dill and add them to the bowl and mix thoroughly.
- Sprinkle over feta cheese if desired. Serve and enjoy!
