Meal Prep Greek Quinoa Bowls
These balanced bowls are packed with protein, fiber, and healthy fats. They stay fresh for days, making them the ultimate diabetic-friendly work lunch.
Nutrition per serving
Ingredients
- 1 cup dry quinoa
- 2 cups water
- 1 can chickpeas, drained
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 2 tablespoons lemon juice
Portion guidance
One container per meal; serves as a complete lunch with fiber to steady glucose levels.
Step-by-step method
- 1
Rinse quinoa and cook in boiling water until fluffy.
- 2
Let quinoa cool completely before assembling bowls.
- 3
In 4 containers, divide the cooked quinoa.
- 4
Top each container with chickpeas, cucumber, tomatoes, and olives.
- 5
Sprinkle with feta cheese.
- 6
Drizzle lemon juice over each bowl just before packing.
- 7
Keep sealed and refrigerated.
Smart substitutions
Swap
quinoa
cauliflower rice
Swap
chickpeas
grilled chicken
Storage & reheating
Store in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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