SafePlates

Ingredients

• 1 cup (185g) cooked quinoa
• 1 cup (165g) canned chickpeas, drained and rinsed
• 1/2 cup (75g) edamame, shelled
• 1/2 cup (120g) Greek yogurt, plain
• 1/2 cup (75g) cherry tomatoes, halved
• 1/2 cup (75g) cucumber, diced
• 1/4 cup (30g) feta cheese, crumbled
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) lemon juice
• 1/4 teaspoon (1g) ground cumin
• 1/4 teaspoon (1g) smoked paprika
• Salt and pepper to taste
• 2 tablespoons (8g) chopped fresh parsley

Instructions

1. In a large bowl, combine the cooked quinoa, chickpeas, and edamame.
2. Add the cherry tomatoes, cucumber, and crumbled feta cheese to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, smoked paprika, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Divide the mixture into two bowls.
6. Top each bowl with a dollop of Greek yogurt and sprinkle with chopped parsley.
7. Serve immediately, or refrigerate for up to 2 days.

Tip

For extra crunch and protein, sprinkle roasted pumpkin seeds or sunflower seeds on top before serving.