Beyond Your Scale

Cucumber & Tomato Quinoa Bowl
15 minutes
 Quinoa (dry)
 Romaine (chopped)
 Cucumber (medium, chopped)
 Tomato (medium, chopped)
 Chickpeas (cooked)
 Feta Cheese (crumbled)
 Lemon Juice
 Parsley (chopped)
346
7g
Saturated
2g
57g
Fiber
11g
16g
 Refrigerate in an airtight container for up to four days.
 One serving equals approximately two cups.
 Use vegan cheese or omit the feta completely.
 Cook the quinoa with broth instead of water. Add your favorite dressing
overtop.
 Olives, capers, avocado, or red onion.
Cook the quinoa according to the directions on the package, and set aside.
Divide the chopped romaine equally between bowls or plates. Top with equal
amounts of quinoa, cucumber, tomatoes, chickpeas, and feta.
Squeeze lemon juice overtop and garnish with parsley. Enjoy!
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