Description
A collection of quick and easy meal prep recipes designed for busy weekdays, ensuring you have delicious and nutritious meals ready to go.
Ingredients
Scale
- 2 cups of quinoa
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 can of chickpeas, drained and rinsed
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Cook quinoa according to package instructions and let it cool.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, and chickpeas.
- Add the cooled quinoa to the vegetable mixture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- Garnish with fresh herbs before serving.
- Divide into meal prep containers for easy grab-and-go meals throughout the week.
Notes
- This recipe can be stored in the refrigerator for up to 5 days.
- Feel free to add other vegetables or proteins as desired.
- For a vegan option, ensure the dressing is dairy-free.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Quick Meal Prep, Easy Recipes, Healthy Meal Prep, Weekday Meals