1-2cupschicken or vegetable brothvaries based on cooking method
115.5 ounce cans Great Northern beans (or other white beans), drained and rinsed (2 cups)
12eakalamata olives
8ounceshummusstore bought or homemade
4ouncesarugula
1pintcherry tomotoes
1mediumcucumberpartially peeled and diced
½medium to large red oniondiced
1lemonquartered
4teaspoonsextra-virgin olive oildivided
Freshly cracked black pepper to taste
Instructions
Prepare quinoa per package instructions with chicken or vegetable broth. Let quinoa cool before adding it to 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.
Keyword bowls, lunch, mediterranean
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