healthy lunch ideas

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
2. Fluff quinoa with a fork and transfer to a large bowl.
3. Add cherry tomatoes, cucumber, red onion, and Kalamata olives to the bowl.
4. Drizzle with olive oil and lemon juice. Season with oregano, salt, and pepper.
5. Gently toss to combine.

Notes

• For a creamier salad, you can add 1/4 cup of plain Greek yogurt.
• This salad can be served warm or cold. It's best when served within a few hours of making it.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To make this a heartier meal, add grilled chicken or chickpeas.