Quinoa: 50g (1/4 cup, dry weight), Chickpeas: 80g (1/2 cup, cooked), Broccoli: 100g (1 cup, florets), Cherry tomatoes: 80g (1/2 cup, halved), Cucumber: 50g (1/3 medium, diced), Red onion: 30g (1/4 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: 3g (1 clove, minced), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Rinse 50g quinoa and cook according to package instructions. 2. Steam 100g broccoli florets until tender-crisp, about 5 minutes. 3. In a small bowl, whisk together 10ml lemon juice, 10ml olive oil, 1g dried oregano, 3g minced garlic, 1g salt, and 1g black pepper to make the dressing. 4. In a serving bowl, arrange the cooked quinoa as the base. 5. Top with 80g chickpeas, 100g steamed broccoli, 80g halved cherry tomatoes, 50g diced cucumber, 30g diced red onion, and 20g sliced olives. 6. Sprinkle with 30g crumbled feta cheese and 5g chopped parsley. 7. Drizzle with the prepared dressing. 8. Serve immediately or refrigerate for up to 2 hours before serving.
