Description
A delicious and healthy meal prep idea perfect for road trips, featuring quinoa, chickpeas, fresh vegetables, and a tahini dressing.
Ingredients
Scale
- 2 cups quinoa
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chickpeas
- 1 cup cherry tomatoes
- 1 cucumber
- 1/2 cup red onion
- 1/4 cup fresh parsley
- 1/2 cup feta cheese
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 cup almonds
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1 avocado
- 1 cup baby spinach
- 1/4 cup hummus
Instructions
- Rinse the quinoa under cold water to remove any excess starch.
- In a medium-sized saucepan, combine the quinoa and 4 cups of water.
- Bring the water to a boil, then reduce the heat to low and cover the pan.
- Simmer the quinoa for about 15 minutes or until all the water has been absorbed and the quinoa is tender.
- Remove the quinoa from the heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and set it aside to cool.
- While the quinoa is cooling, heat the olive oil in a large skillet over medium heat.
- Add the chickpeas to the skillet and season them with salt and black pepper.
- Cook the chickpeas for 5-7 minutes, stirring occasionally, until they are slightly crispy and golden brown.
- Remove the chickpeas from the heat and set them aside to cool.
- Cut the cherry tomatoes into halves or quarters, depending on their size.
- Peel and dice the cucumber into small cubes.
- Thinly slice the red onion.
- Chop the fresh parsley into small pieces.
- Cube the avocado and squeeze a little lemon juice over it to prevent browning.
- In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, and a pinch of salt to make the dressing.
- In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
- Drizzle the tahini dressing over the salad and toss to combine.
- Sprinkle the almonds, sunflower seeds, and dried cranberries on top of the salad.
- Add the baby spinach and gently toss everything together.
- Serve individual portions of the salad with a dollop of hummus on the side.
- Pack the salad into airtight containers if meal prepping for later.
- Store the meal prep containers in the refrigerator for up to 4 days.
- When ready to eat, add the avocado just before serving to prevent it from browning.
Notes
- This salad can be stored in the refrigerator for up to 4 days.
- Add avocado just before serving to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg