Description
A vibrant Mediterranean meal prep that celebrates the flavors of fresh herbs, vegetables, and wholesome ingredients.
Ingredients
- Fresh vegetables: bell peppers, zucchini, tomatoes, spinach
- Legumes: chickpeas, lentils
- Whole grains: quinoa, farro
- Healthy fats: olive oil, olives, nuts
- Fresh herbs: basil, parsley, oregano
Instructions
- Preheat the oven to 400°F.
- Chop bell peppers, zucchini, and eggplants into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until tender.
- Rinse one cup of quinoa under cold water. Combine with two cups of water in a saucepan, bring to a boil, reduce to a simmer, and cover for approximately 15 minutes until fluffy.
- In a mixing bowl, combine canned chickpeas, chopped cucumbers, cherry tomatoes, diced red onion, and parsley. Drizzle with olive oil, lemon juice, salt, and pepper.
- Assemble meal prep containers with a base of quinoa, topped with roasted vegetables and a scoop of the chickpea salad.
Notes
Use fresh, seasonal ingredients for the best flavor. Store cooked meals in airtight containers and consume within 3-4 days, or freeze for longer storage.
