Inspired by a quinoa salad that recently took the food world by storm, I put together this meal-in-a-bowl. It has all the components of a good meal-sized salad: protein, smart carbs, healthy fats, veggies, and bright delicious flavor. It also holds up well in the fridge, so you can make this over the weekend and have lunch ready to go for the entire week!
Prepare the Quinoa-Cucumber Salad with Chickpeas
1. Rinse and drain quinoa. Place quinoa and water in a small pot and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for five to 10 minutes.
2. In a medium bowl, stir together cooked quinoa with the rest of the ingredients. Serve with tortilla chips.
Styling and Photography by Sina Mizrahi