- 1/2 onion
- 1 cucumber
- 1 lemon
- 1 cup cooked quinoa
- 4 ounces arugula
- 3/4 cup cherry tomatoes
- 15.5 ounces kidney beans
- 12 Kalamata olives
- 8 ounces hummus
- 4 teaspoons olive oil
- Black pepper, to taste
Step 1: Peel and dice cucumber. Chop the onion.
Step 2: Cut the lemon into 4 pieces.
Step 3: Grab a bowl and add sufficient quinoa to one of the sides, topping with arugula.
Step 4: Add the onion, cherry tomatoes, diced cucumber, beans, olives, and hummus to the bowl.
Step 5: Add olive oil on top and black pepper to taste. Garnish wit ha wedge of lemon.
Enjoy this easy Mediterranean lunch bowl from The Daring Kitchen; perfect for weekly meal prepping!