Mediterranean Flat-Belly Dinner
A simple and nutritious Mediterranean dish focusing on fresh ingredients and healthy fats, perfect for a light dinner or side dish.
Ingredients
For the quinoa
- 1 cup quinoa Rinsed well
- 2 cups water or vegetable broth For cooking the quinoa
For the salad
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled Optional
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a medium pot, bring water or vegetable broth to a boil.
- Add quinoa to the pot. Reduce heat and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy.
Mixing the Salad
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese if using.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Once the quinoa is done, fluff it with a fork and let it cool slightly before adding it to the large bowl of vegetables.
- Pour the dressing over the mixture and toss everything together until well combined.
Serving
- Serve immediately or chill it in the fridge for 30 minutes for a refreshing salad.
Notes
Make sure you rinse quinoa well to remove any bitter taste. Feel free to add other vegetables like spinach or avocado for extra nutrition. If you want more protein, consider adding grilled chicken or shrimp. You can also swap chickpeas for black beans or lentils, or substitute quinoa with couscous or bulgur for a different texture. Store leftovers in an airtight container in the fridge for up to 3 days.