This is Mediterranean Lunch Bowl recipe and content is a sponsored post written by me on behalf of Minute®. I received samples of Minute® Ready to Serve White & Red Quinoa to use in this recipe I created for you. Power through your day with this veggie and protein packed Quinoa and Veggie Mediterranean Lunch Bowl! Dairy-free, vegan, and full of flavor, this easy grain bowl will become a lunch-time favorite!Whisk the lemon juice and olive oil together (season with black pepper if you like), then toss in a handful of cannellini beans (white kidney beans), feta cheese crumbles, and sliced cucumber. Finish it off with some croutons or pita shreds, and mix and match a few extra ingredients"like corn or diced tomatoes"for your perfect blend. While it sounds fancy, “panzanella” is just a popular Tuscan-style summer salad.
You’ll get about four-six servings for our Mediterranean Lunch Bowls. To an individually-sized salad bowl, add one portion of the Minute Ready to Serve White & Red Quinoa. Add in some sliced cucumber, quartered cherry tomatoes, and then the prepared roasted garbanzo beans and pickled red onions. Top with a few tablespoons of Lemon Herb Vinaigrette. I hope y’all love this recipe as much as I do. And, if you are looking for more lunch time recipe inspiration, be sure to click here!
This Mediterranean bowl comes in handy using that leftover quinoa that you just so happened to cook a double-batch of the other day, and now can have some to make your lunch for tomorrow! I also really try to eat a little lighter (ha) around all the holidays because well…working in a corporate office there always seems to be random doughnuts or bagels or some other delicious holiday treat that I just can’t resist. Therefore, I don’t feel as bad when I have this Mediterranean bowl for lunch because it cancels out the sweets, right?
Heralded for slashing weight and lowering cancer risk, the Mediterranean diet receives plenty of buzz. It's for good reason. Many doctors and dietitians agree that it's one of the healthiest ways to eat. The diet focuses on consuming more vegetables, fruit, olive oil, fish, and nuts, while cutting back on red meat and added sugar.
It’s actually made using whatever seasonal ingredients you have at hand, so don’t be afraid to mix it up. For instance, day-old or toasted bread cubes make great croutons, and cubed tomatoes, crumbled feta cheese, sliced cucumbers, and kalamata olives round out the recipe. Top with a drizzle of olive oil and a squeeze of lemon juice and add salami if you’re craving some protein. Nothing beats the ease and simplicity of a sandwich, but peanut butter and jelly gets old fast. Mix it up with a Mediterranean twist on an American staple"the turkey sandwich.
Super easy, protein packed Mediterranean lunch bowls…yep that’s where it’s at. I’m a huge fan of leftovers, but for some reason I have never really cooked in large batches, and I’m slowly learning that this definitely needs to become part of my routine. Not for the whole meal necessarily, but with things like rice, quinoa, or any other side dish that stays a while and still tastes good re-heated.
New to the diet? Skip the complicated recipes and follow these suggestions from Julene Stassou, R.D., and author of The Mediterranean Diet Weight Loss Solution. Try this: A power smoothie. Stassou throws some almond milk, almond butter, a banana, and handful of berries into the blender. Pulverize. Drink. Another go-to for busy mornings: hard-boiled eggs, whole-wheat toast, and fruit. Try this: Make a salad using leftover meat from the night before.
You’ll get about four-six servings for our Mediterranean Lunch Bowls. Combine 1/2 cup olive oil, 1/4 cup freshly squeezed lemon juice, 1 tablespoon freshly chopped parsley, 1 tablespoon freshly chopped mint, 1 teaspoon of salt and a few grinds of pepper. Store in the fridge for up to a week, shaking vigorously before using.
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