Quinoa: 80g (1/2 cup, cooked), Chickpeas: 80g (1/2 cup, cooked), Cucumber: 50g (1/3 medium, diced), Cherry tomatoes: 50g (1/4 cup, halved), Red onion: 30g (1/4 small, diced), Avocado: 50g (1/2 small, diced), Feta cheese: 30g (2 tbsp, crumbled), Kalamata olives: 20g (5-6, pitted and sliced), Lemon juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Fresh parsley: 5g (1 tbsp, chopped), Dried oregano: 1g (1/4 tsp), Garlic: 1g (1/4 clove, minced), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a small bowl, whisk together 10ml lemon juice, 10ml olive oil, 1g dried oregano, 1g minced garlic, 1g salt, and 1g black pepper to make the dressing. 2. In a serving bowl, arrange 80g cooked quinoa as the base. 3. Top with 80g chickpeas, 50g diced cucumber, 50g halved cherry tomatoes, 30g diced red onion, 50g diced avocado, and 20g sliced olives. 4. Sprinkle with 30g crumbled feta cheese and 5g chopped parsley. 5. Drizzle with the prepared dressing. 6. Serve immediately or refrigerate for up to 2 hours before serving.
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