Note: If you want a higher protein version of this recipe try this High Protein Mediterranean White Bean Quinoa Salad.

Ingredients

• 2/3 cup uncooked quinoa
• 1 cup white beans
• 1/2 red onion
• 5 sun-dried tomatoes
• 1/2 red bell pepper
• 1 tsp olive oil
• 2 tsp lemon juice
• 1 handful parsley
• 4 tbsp hummus

Instructions

1. Cook the quinoa: Add 2/3 cup uncooked quinoa, 1 1/3 cup water, and a dash of salt in a medium pot. Bring to a boil, cover, reduce to low heat, and simmer for 15 minutes. Once  liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out, remove from heat and fluff with a fork.
2. Prep the veggies: While the quinoa is cooking, rinse the white beans. Dice the red onion. Chop the sun-dried tomatoes. Chop the red bell pepper. Chop the parsley.
3. Make the salad: Add white beans, red onion, sun-dried tomatoes, red bell pepper, parsley, 1 tsp olive oil, 2 tsp lemon juice, dash of salt, and a dash of pepper to a bowl. Mix until combined.
4. Plate: Divide quinoa into bowls or meal prep containers. Note: I use these meal prep containers to prep all my lunches each week. Add white bean salad. Add 2 tbsp hummus to each. Top with vegan or dairy feta (optional). Enjoy or save for later!

*Caloric and nutritional values will change based on exact ingredients and amounts used.

This recipe was adapted from: Hurry The Food Up.