Serves 4
(Found on glowinglywell.com)
INGREDIENTS
1 cup quinoa (browned in pan and cooked in advance in chicken broth)
1-2 cups vegetable broth or water (varies based on cooking method)
1 ⅓ (15.5 ounce) cans Great Northern beans (or other white beans), drained and rinsed (2 cups)
12 kalamata olives
8 ounces hummus, store bought or homemade
4 ounces arugula/spinach or spring greens
1 pint cherry tomatoes
1 medium cucumber, partially peeled and diced (I leave some green)
½ medium to large red onion, diced (about ½ cup)
1 lemon, quartered
4 teaspoons extra-virgin olive oil, divided
Freshly cracked black pepper to taste
INSTRUCTIONS
- Prepare quinoa per package instructions with vegetable broth or water. For stovetop and Instant Pot directions, see notes. Let quinoa cool some before adding into bowls.
- Assemble ingredients evenly into four 4 cup containers. Per bowl add: 1/2 cup cooked quinoa, 1/2 cup beans, 1/3 cup cherry tomatoes, handful of arugula, 2 tablespoons red onion, 1/2 cup diced cucumber, 1/4 cup hummus, one slice of lemon, drizzle 1 tsp olive oil on top, and add freshly ground pepper.
- Cover and store in fridge for up to 5 days.
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